Lawrence Academy Community Recipe Book 2023

Kramer Fudge Bob Kramer bkramer@lacademy.edu INGREDIENTS • 1 large can evaporated milk • 4 C. sugar • 2 sticks butter • 3 C. chocolate chips • ½ bag mini marshmallows • 1 Tbs. vanilla • Toppings, if desired (we’ve used sprinkles, M&Ms, marshmallows, or crushed Oreos) INSTRUCTIONS 1. Place milk and sugar in a large, heavy pan. Bring to a rolling boil, and let boil with enthusiasm for a full 10 minutes (very important), stirring constantly.

2. Remove from heat. Add chocolate chips and stir until melted. Add butter and stir until melted. Add marshmallows and vanilla and stir until smooth.

3. Pour into ungreased 9x13” pan. Sprinkle immediately with toppings if desired, pressing them gently into the fudge, which will start to set immediately.

4. Let set at room temperature for at least 3 hours before cutting. I usually make the fudge at night and cut it in the morning. Makes a lot. Texture is best if eaten within about 3 days – after that the sugar starts to crystallize (but it still tastes great).

Enjoy!