Boston Cream Loaf

Title:
Boston Cream Loaf

Yield:
2 Dozen

Categories:
Desserts,
Candies




Ingredients:





 3 1/2 c  Sugar


 1 1/2 c  Thick cream


     1 c  White Karo syrup


   3/4 c  Walnuts; chopped


   1/2    Jar maraschino cherries


          - chopped






 Boil sugar, cream and syrup together to medium soft-ball stage. Set aside


 to cool for 10 minutes. Beat, add walnuts and cherries. Beat until stiff;


 pour into 2 buttered 8 inch square pans.  Cool in refrigerator. Cut into


 small squares


 


 Makes 2 to 3 dozen squares.


 


 SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for


 you by Nancy Coleman