Step 1: Wash strawberries thoroughly and pat completely dry with paper towels – any moisture will prevent sugar from sticking.
Step 2: Insert a wooden skewer into the stem end of each strawberry, pushing about halfway through.
Step 3: In a medium saucepan, combine sugar and water. Heat over medium-high heat, stirring occasionally until sugar dissolves completely.
Step 4: Once sugar dissolves, stop stirring and bring mixture to a boil. Add lemon juice to prevent crystallization.
Step 5: Continue boiling without stirring until syrup reaches 300°F (hard crack stage) on a candy thermometer, about 15-20 minutes.
Step 6: Remove from heat and let bubbles subside for 30 seconds. Working quickly, dip each strawberry into the syrup, swirling to coat completely.
Step 7: Hold coated strawberry over saucepan to let excess syrup drip off, then place on parchment paper to harden for 5-10 minutes.
Step 8: Serve immediately or store in a cool, dry place for up to 2 days (refrigeration will cause sugar shell to soften).