FONDANT:

2 c. sugar
1 c. water
1/8 tsp. cream of tartar
1-2 c. sifted confectioners' sugar

Combine sugar, water and cream of tartar in saucepan. Cook over medium heat, stirring until sugar dissolves. Continue cooking to the thread stage (226 degrees). Remove from heat. Cool to lukewarm (110 degrees). Add confectioners' sugar gradually until frosting is of pouring consistency. Place pan over boiling water.

Dip strawberries in fondant and place on wax paper lined cookie sheet. Refrigerate berries until coating is firm. Then dip berries in semi-sweet chocolate which has been melted over hot water. Work very quickly with chocolate as it tends to get grainy.