Lansing church, LCC professor break world record with fudge slab

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It took more than two days of round-the-clock work for a team of about 50 people to break the Guinness World Record for the largest slab of fudge on June 27-29 at Lansing Community College’s West Campus, 5708 Cornerstone Drive, in Lansing.

The slab, which measured 8 feet by 36.3 feet, tipped the scales at 5,500 pounds.

Created with the help of the LCC Student Hospitality Club, members of the All Nations Christian Church in Lansing and numerous volunteers, the slab surpassed the previous record of 5,050 pounds, held by the Northwest Fudge Factory in Ontario, Canada. It was sold off in one-pound portions for $10, with proceeds benefiting Gateway Community Services in East Lansing, a nonprofit that offers services to children and their families, and scholarships offered by the LCC Foundation.

“It brought about the fact that communities can come together and work toward a common goal, (and) achieve that goal for people that are less fortunate and for people that need the help,” said Joe Bunkley, a member of All Nations who helped prepare, create and dole out the fudge.

The effort was coordinated by LCC culinary professor William Nicklosovich, who collaborated with Jim Crosby, a mint farmer from St. Johns, who attempted to break the record several years prior.

Nicklosovich said the idea of creating the world’s largest slab of fudge intrigued him, especially after Crosby told him he would sell off the fudge and give the money to charity.

“The idea was brought up and I asked what the purpose behind it could be, and we focused on a good cause to help kids,” Nicklosovich said.

The chocolate used to create the fudge was obtained in Chicago and other ingredients were purchased or donated with funds from various sponsors, he said.

Emma Reed, an LCC culinary arts student and Hospitality Club member, said the group had to melt the chocolate in large vats, then add sweetened, condensed milk and butter. The mixtures were then transported to the 450-pound frame that would hold the more than two-ton fudge.

“(It was) constant work because we had to continuously pour it,” she said. “We’re going to take some to the (Lansing City Market) and we have people who ordered large sums.”

Bunkley, who heads a mentor program for young kids at All Nations, said Nicklosovich had helped out at the church before and the event was a good opportunity to teach the kids in his program to reciprocate generosity.

“We wanted to let the kids know that Chef Nick was there for us,” he said. “He helped us out and we wanted to help him out. Chef Nick is one of the nicest guys that you’ll ever meet.”

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