3 c. granulated sugar
1 c. light cream or half and half
3 tbsp. white corn syrup
Several drops red food coloring
3 tbsp. butter
Almond halves or other nuts

Combine ingredients, except butter and nuts, in a saucepan. Begin heating slowly, stirring occasionally. Let boil slowly until a small amount dropped into cold water forms a soft ball which flattens on removal from water or until it reaches 238 degrees on a candy thermometer. Take from heat and add butter. Do not stir.

Let stand until mixture cools and outside of pan feels lukewarm. Stir in butter and keep stirring until mixture becomes thick and begins to lose its gloss. Pour into 8 inch square pan which has been greased and lined with wax paper. Press almonds or other nuts into the fudge while it is still warm.