Remove the leaves of the strawberry and keep the stalk in the middle to keep the shape intact.

(Don't use a knife to remove the stalks directly. The cut surface will speed up the water from strawberry rate and affect the taste of the finished product.)

After the strawberries are washed, use a kitchen napkin to absorb the moisture, and poke the bamboo sticks from the bottom of the strawberries for use. (You can skewer multiple strawberries on a bamboo stick, or only one. A single skewer of strawberries is easier to handle when dipped in syrup, and the shape of the icing will be smoother and more beautiful.)

Pour water and sugar into the pot, turn the fire to low heat, and start timing. The cooking time for the syrup is about 12-16 minutes, depending on the pot and the firepower.

When the sugar water boils for a while the bubbles start to thicken, turn down the heat.

The bubbles start to become clear and transparent. When the color of the syrup turns yellow, you can take a little syrup, drop it into cold water and wait for a few seconds before taking it out. The cooled icing will taste crispy and not sticky to your teeth, then turn off the heat. If you are still not sure how much time to cook, you can also observe the color of the syrup, which is golden yellow.

Put the strawberry in the syrup, quickly turn it around and coat it with icing, leave it at room temperature for about 5 minutes, let it solidify, and then taste. (The speed should be fast when dipping the syrup. The temperature of the syrup is very high, and the contact time is too long. It is easy for the strawberry to soften the water when heated, which will affect the taste.)