Wash strawberries gently, spread on absorbent paper to dry.
Place sugar and water in a small saucepan and stir over a gentle heat until the sugar has dissolved. Increase heat and bring to boil.
Boil syrup until it becomes a very pale gold colour.
Remove from heat immediately.
Using tongs, dip strawberries by the stem into the syrup, coating the entire fruit except the stem.
Place on greased baking trays and leave until toffee has hardened.