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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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