Wash the strawberries and dry them thoroughly with paper towels. Ensure no moisture remains on the surface. Remove the green hulls from 2-3 strawberries to use for the flower centers.

Thread three whole strawberries onto each wooden skewer, leaving room at the bottom for a handle and a small gap at the tip for the flower.

Slice the hulled strawberries horizontally into thin rounds. Place one round on a silicone baking mat to act as the center of your sugar flower.

In a heavy-bottomed saucepan, combine sugar, water, and corn syrup. Place over medium-high heat. Do not stir once it begins to boil.

Boil the syrup until a candy thermometer reads 300°F (149°C) - the hard crack stage. Remove from heat immediately.

Working quickly, use a spoon to drizzle hot sugar syrup onto the silicone mat in petal shapes radiating from the strawberry slice to form a flower. Let harden.

Dip the strawberry skewers into the hot syrup, swirling quickly for a thin, even coat. Immediately plunge into the ice water bath for 2 seconds.

Attach the hardened sugar flower to the top of the skewer using a dab of leftover hot syrup. Let set completely and serve immediately.