Boston Cream Loafcandies, desserts 3 1/2 cup sugar 1 1/2 cup thick cream 1 cup white karo syrup 3/4 cup 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 |
