Boston Cream Loaf

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