This section is from the book "Progressive Cookery", by E. M. Hinckley. Also available from Amazon: Progressive Cookery.
Take some big strawberries, ripe but firm, and hull them. Then mix two cupfuls of granulated sugar with a little less than one cupful of cold water. Put the mixture on a hot fire and let it boil hard, without stirring, until a spoonful dropped into cold water crystallizes to the brittle point immediately. Now take it off the fire and pour into a bowl previously warmed in the oven. Dip the strawberries, one by one, into this hot solution as quickly as possible, fishing them out with forks and laying them on greased tin pans. The briefest sort of an immersion will be sufficient to give each berry the desired coating of sugar candy. Finally, set the pans on the ice in the refrigerator, and as soon as the fruit is cold it will be ready to eat. Malaga grapes and nuts as well may be treated in the same way.