Boston Cream Loaf

| Next >>

Title: Boston Cream Loaf
Yield: 2 Dozen
Categories: Desserts, Candies


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