Title: Boston Cream Loaf
Categories: Dessert Candy
Yield: 2 Dozen

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

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