Martha's Syrup

I am not really a Martha Stewart fan, but I have a made one exception. I decided to make some frosting from a syrup recipe she had in her magazine that looked delicious. I was at my Grandma's house and she gets Martha's magazine. If you get her mag its on the last page of the May issue. There were cupcakes with the shiniest looking frosting that you made from syrup that was boiled out of strawberries and blueberries.

Since I'm in a semi-baking mode as of late, I decided to give it a go, especially since it gave me an excuse to get a double boiler. Before I move on I need to stress how wonderful and amazing double boilers are....I think that quite possibly they are life changing.

So, what you do is you take your strawberries and put them in the double boiler over simmering water and stir occasionally with some sugar to draw out all the juices.

Here's my strawberries ready to go...



After you strain the whole pieces out you're left with a syrup that you then begin to stir in confectioner's sugar. Don't be alarmed if it takes a whole bag. I started getting nervous about this but believe me, if you're ever going to get that stuff to the consistency of honey you have to add a boatload of sugar.

Here's the finished product, don't be expecting anything beautiful. I had a cake sitting around waiting for my next class this week and instead I decided to cover it in this stuff because I had so much left over. It actually tastes really good, although your teeth feel like there is a grimy coat over them when you get done. The light pink is strawberry and the purplish color is from blueberries.