Combine syrup, water, and sugar in a deep saucepan and cook over highest heat, stirring until sugar is dissolved.
Boil rapidly until temperature reaches 290° (just about hard-crack stage).
Remove syrup from heat and dip fruit immediately and quickly.
Hold stemmed fruit by the stem; hold other fruit between two forks.
Place fruits apart on a lightly oiled or non-stick baking sheet.
When the bubbling of the hot syrup subsides, set pan in a bowl and pour enough boiling water into the bowl to come above the syrup level.
(When the coating becomes too thick, return syrup to direct heat and stir until it is thinned.) Fruits will keep, uncovered and cool, for up to 2 hours.
Syrup will glaze about 40 medium-sized strawberries.