| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
New Orleans |
Desserts, Candies |
2 |
Dozen |
INGREDIENTS
| 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 |
INSTRUCTIONS
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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