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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|Serving Size: 1 Dozen (1440g)|
|Recipe Makes: 2 Dozen|
|Calories from Fat: 855 (16%)|
|Amt Per Serving||% DV|
|Total Fat 95g||127 %|
|Saturated Fat 43.8g||219 %|
|Monounsaturated Fat 23g|
|Polyunsanturated Fat 23.2g|
|Cholesterol 244.5mg||75 %|
|Sodium 172.9mg||6 %|
|Potassium 350mg||9 %|
|Total Carbohydrate 1189.8g||350 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 1186.9g|
|Protein 10.3g||15 %|
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Calories per serving: 5442
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