Ingredients
- 1/2 maraschino cherries
- 700 gr sugar
- 350 ml cream (thick)
- 325 gr karo syrup (white)
- 90 gr walnuts
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 20 cm 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
