Wash the strawberries and gently pat dry.
Place the water and the sugar in a saucepan and allow to dissolve over a low heat. Use a pastry brush to keep the syrup from burning at the edge of the pan. Increase the heat until the syrup reaches 140°C and is a pale golden colour. Remove from the pan from the heat and dip the strawberries into the syrup. Place on a lightly oiled plate and allow to cool.
«Be careful not to burn the sugar, you are looking for a light caramel colour.»