|Strawberries||24 Large (About 1 Pint)|
|Sugar||3 Cup (48 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
1 Pick over strawberries, choosing only the perfect ones. (If brusied or cut, their juices will flow and dissolve the candy coating.)
2 Wash, but do not hull; dry on paper towels. Pull back the hulls and insert a wooden pick deep into each.
3 In a small heavy saucepan, mix sugar, corn syrup and water ; heat, stirring constantly, until the sugar dissolves.
4 Cook rapidly, without stirring to 285 degrees farenheit on a candy thermometer. (A teaspoon of syrup dropped into cold water will separate into strands that are hard but not brittle.) Remove from the heat at once.
5 Working with 1 berry at a time, hold by wooden pick and dip into the hot syrup, turning to coat the berry completely. (Work quickly. Job is easier if you tip the pan slightly so the syrup flows to one side.)
6 Lift berry from the syrup and let excess drip back into the pan, then turn berry, pointed end up, and hold for 10 seconds, or until the syrup hardens.
7 Place on a foil-covered wire rack to cool. Keep the berries at room temperature.
8 Serve within 2 hours, because syrup cooks them just enough to make the juices flow, which will dissolve the coating as berries stand.