Wash and dry the strawberries. Lay parchment paper/wax paper down on a clean counter.
In a large saucepan, add in the sugar, corn syrup, and water.
Over medium heat, stir until combined and let it cook to 300 degrees. I would highly recommend using a candy thermometer for this.
After the sugar mixture has reached 300 degrees, turn the heat off.
Push a skewer through the tops of the strawberries. Hold the skewer and the leafy green tops and carefully dip the strawberries into the hot sugar.
Give the wrist holding the skewer/strawberry a few gentle taps to remove any excess sugar.
Place onto the parchment paper/wax paper to cool and harden.
I recommend serving them/eating them on the same day.
Store in the fridge in an airtight container lined with wax paper for no longer than 4 to 5 hours. The candy coating will get soft and form puddles around the strawberries after the 4 or 5-hour mark or so.