1. Get the fruit ready. Wash and dry the fruit. If you are making strawberry roses, leave the stem on the strawberries. Otherwise, you may remove it.

2. Strawberry Roses. If you would like to use strawberries and cut them into a rose, here is how to do so. With the stem at the bottom, use a pairing knife, to cut the petals.

Cut the first row of petals. Starting roughly halfway up the strawberry, slicing downward into the base of the strawberry. Use the knife to gently fan the tip of the petal outward. Rotate the berry, and create 3 more petals in the same manner. This will be the base layer of petals.

Cut a second row of petals. Use the same technique to cut the second row of petals, alternating the petals in between the bottom row of petals. You should have 3 petals in the second row.

Cut the last row of petals. The final row is simply a slit at the very tip/top of the strawberry, straight down.

3. Thread the fruit onto a wooden skewer, making sure to leave the berries towards the tip of the skewers. If you are adding multiple fruit to a skewer, only add a few pieces. You want to make sure you are able to coat all of the fruit in the sugar solution.

4. Get a bowl of ice water ready. Add ice and cold water to a bowl. This will help the sugar shell harden after dipping the fruit.

5. Line a baking sheet with parchment paper. Line a baking sheet with parchment paper and set aside. This will be used for after the fruit is dipped in the ice water.

5. Make the Sugar Syrup. Add water and sugar to a small saucepan. DO NOT STIR. Heat over medium heat for about 15 minutes, until the temperature of the sugar syrup reaches 300-310F. It will be a light amber color. This is the hard crack stage. If you do not have a thermometer at 15 minutes, dip a wooden skewer in to the sugar solution, then dip in the ice water for 10-15 seconds. If the sugar hardens and is crunchy, the syrup is ready. Remove from the heat.

6. Dip the Fruit. Get your ice water ready and set it next to you. You may have to tilt the pan to coat the fruit. Working quickly, dip each fruit, twirling a few times through the sugar syrup to coat. Remove and immediately dip into the ice water. Allow to sit in ice water for 1 minute. Remove and place on parchment paper lined baking sheet. Allow to sit on parchment paper lined baking sheet for 2-3 minutes.

7. Serve. Serve immediately. If you do have leftovers, store in an airtight container in the refrigerator for up to 3 days.