Boston Cream Candy

Mix sugar, cream, and syrup. Stir until dissolved. Boil until soft ball stage (234 to 238 degrees). Remove from fire, cool to lukewarm, beat until creamy, add nuts, and beat until stiff. Pour into greased pan. Let cool and cut or break into squares. You have a lot of beating to do but it is worth it. If you like a taffy like texture instead of a creamy fudge like texture, stop beating when candy is still glossy. Pour into a greased pan and