In a small saucepan, combine ½ cup granulated sugar with ½ cup water. Stir and bring the mixture to a boil over medium heat. Once the sugar has fully dissolved (the syrup will look clear), remove the pan from heat. Let it cool to room temperature—this is important so it doesn’t cook the strawberries when dipped.

Rinse your strawberries well, then remove the green tops (hull them). Using a sharp knife, slice each berry as thinly as possible—about ⅛ inch thick is ideal. Thinner slices dry more evenly and get that perfect candy texture.

Once the syrup has cooled, dip each strawberry slice into the syrup, making sure it's fully coated. Let any excess drip off before placing it onto a parchment-lined baking sheet.

Bake the dipped strawberries in a 200°F (93°C) oven for up to 3 hours. Check on them every hour to monitor progress. You’re looking for slices that are dry to the touch but still have a nice red color—not browned or crisp.

Let the candied strawberries cool completely on the baking sheet before peeling them off. Store in an airtight container at room temp for up to a week.