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