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BOSTON CREAM LOAF
3 1/2 cups sugar
1 1/2 cup heavy (whipping) cream
1 cup white Karo corn syrup
3/4 cup walnuts; chopped
1/2 jar maraschino cherries, chopped, drained
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
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