Boston Cream Loaf

3 1/2 cups granulated sugar
1 1/2 cups thick cream
1 cup white Karo syrup
3/4 cup walnuts, chopped
1/2 jar maraschino cherries, chopped

Have ready two buttered 8-inch square pans.

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 prepared pans. Cool in refrigerator. Cut into small squares

Makes 2 to 3 dozen squares.