1 pt. lg. strawberries with stems or leaves
1 c. sugar
1/4 c. water
1/2 tsp. cream of tartar

ABOUT 1 1/2 HOURS BEFORE SERVING:

Rinse strawberries; pat dry with paper towels.

In heavy, deep 1 quart saucepan over medium heat, heat sugar, water and cream of tartar to boiling and until sugar is completely dissolved, stirring gently. Wash down side of saucepan occasionally with pastry brush dipped in hot water to remove any sugar crystals. Reduce heat to medium-low; carefully set candy thermometer in place and continue cooking, without stirring, until temperature reaches 300 degrees or hard-crack stage (when small amount of mixture dropped into a bowl of very cold water separates into hard and brittle threads), about 15-20 minutes.

Meanwhile, grease small tray or cookie sheet.

When sugar syrup is ready, remove saucepan from heat. Remove thermometer. Working quickly, to avoid crystallization from cooling, hold a strawberry by the stem or leaves and dip into hot sugar syrup, to coat completely. Gently scrape strawberry across rim of saucepan to remove excess syrup. Place strawberry on greased tray. Repeat with remaining strawberries and syrup. Let glazed strawberries stand at least 30 minutes to 1 hour before eating to allow glaze to soften. (Strawberries should be eaten within 2 hours because hot syrup cooks berries slightly, releasing juices that cause glaze to melt.) Makes about 20. About 45 calories per strawberry.