Start by washing the strawberries. In order for the candy coating to adhere well, it's very important that the strawberries are completely dry and at room temperature. Pat them dry and set them out until they are no longer cool to the touch.

Pull off the leaves but leave the cores of the strawberries intact. The core will help to anchor the skewer in place.

Take bamboo skewers and pierce one into each of the berries. Technically, you could do this with a toothpick, however, working with the liquid candy syrup will be quite hot so I recommend using a skewer.

Add the water, sugar, and lemon juice into a small saucepan. Give it a 'single' gentle stir to make sure that there is no remaining crystallized sugar sticking to the bottom. (Do not stir the syrup while it is boiling as this can lead to a thick and grainy texture.)

Turn the heat to medium and bring it to a boil, letting it continue to boil down for about 12 minutes while you keep an eye on it with your thermometer. We need the syrup to reach between 300°-310°F (150-155°C).

Any lower and the candy coating won't harden, any higher and it will become rock hard. After 260°F (127°C) the temperature will rise quite rapidly, so keep a very close eye on it. The syrup will turn a light amber colour.

Once the ideal temperature is achieved, remove the saucepan from the heat. Holding onto a skewer, dip each strawberry into the syrup, rotating the skewer until the berry is thoroughly coated. I tilted the pan to make it easier.

Continue turning the skewer while lifting the strawberry out of the syrup, allowing all of the excess to drip off. You can even touch the berry to the side of the pan to help the excess run off. You want to achieve a thin and crispy candy coating as that is the most delicious.

Move quickly so that the syrup doesn't adhere thickly. If the syrup in the pan begins to thicken as you are working, return the saucepan to the heat for a few seconds to loosen it up again.

Set the berries down on something that they won't stick to, such as a baking sheet, parchment paper, or aluminum foil. Allow them to cool and harden. Then it's time to enjoy!