Largest Slab of Chocolate Fudge

 Lansing Community College (LCC) culinary professor William Nicklosovich is part of a growing trend of cooking professionals relying more and more on local produce. William Nicklosovich  is popularly and commonly referred as Chef Nick always makes sure that he used locally grown ingredients  especially the Michigan Apples. Nick being a Michigan Native  and has been teaching at the Lansing Community College for the over seven years  and has instilled powerful message to his students. By insisting on including only locally grown items such as  apples, cherries, corn, chicken and cat fish  into his gourmet curriculum he is able to deliver sustenance to local farmers. In this way the professor feels that he is putting money  into Michigan’s already bleeding  economy  and helping  many local agriculturists to survive. So he in his own way is coming up with  a sound solution to tide over the economical crisis.

Nicklosovich also works closely with local farmers, businesses and non-profit organizations to help make the public aware of the importance of buying locally-grown produce. Besides teaming up with the Michigan Apple Committee (MAC), Nick has also worked closely with the Lansing City Market. Nicklosovich along with several  other volunteers spent two  days  to break the world record for the largest slab of  chocolate  fudge. The slab weighed 5500 pounds  and  be ready to get even more wondered  when we spill the beans further about the record. Nicklosovich has successfully managed to put exclusive Michigan ingredients. So this is just another testament for his passion to support only locally grown items. Nicklosovich also added that in tough times people need to only stick together  to slap the tough times away  and stressed the importance of team work, net working and communication  to his students.   Nicklosovich and Jim Crosby  of Crosby Mint Farms  together and a team of Lansing Community College students  collaborated to create the largest  slab of Chocolate  Fudge. Crosby and Nicklosovich cooked on the LCC’s West  Campus. They worked throughout the night and so did several of the students who volunteered to chop chocolate and make fudge.  Culinary presenters included: Chef Paul Penney of Canton; Chef Eric Villegas of Williamston; bakery owner Linda Hundt of DeWitt; culinary professor William Nicklosovich; mixologist Charles Joly of Chicago; and caterer Patrice Hartmann of South Haven.

 The Northwest Fudge Factory in Ontario made the previous world's largest slab of fudge - at 5,050 pounds - on May 24, 2007. 

The fudge was made using 705 pounds of butter, 2800 pounds of chocolate and 305 gallons of Sweetened condensed milk.

The largest slab of chocolate fudge weighed  5500 pounds and was set by  Lansing Culinary Professor William Nicklosovich, Crosby and the team of Lansing Community College students  at Lansing, Michigan, United States of America on June 30,2009.