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Moravian Academy in Action
The Fudge Factor: 8th Grade Edition
Eighth grade students concluded the academic year with a culminating chemistry project that combined rigorous scientific study with creative problem-solving—and just the right amount of sweetness. As part of The Fudge Factor, students applied their understanding of atoms, molecules, solutions, and crystallization to design and execute original fudge recipes on campus.
Over the course of two weeks, student teams engaged in thoughtful experimentation, refining their methods and formulations in preparation for the final event: The Fudge Factor Showdown, held during lunchtime in the final week of school. Following in-class evaluations and peer voting, one recipe from each section advanced to the final round, where a panel of faculty “sweet tooth” judges assessed the submissions.
The competition was exceptionally close, requiring two faculty tie-breakers to determine this year’s overall winner. Finalists were awarded a $5 gift card to Grampa Joe’s Candy Shop, along with well-earned recognition from the school community.
Congratulations to all participating students for demonstrating scientific inquiry, innovation, and collaboration in a highly engaging, real-world application of their learning. This year’s Fudge Factor was a compelling example of experiential education at its finest—and a memorable way to conclude the year.
Explore the winning recipes from each class and see who earned the title of Fudge Factor champion below.
Grand Champion: Jasper Robinson '29, Trent Moore '29, and Saatvik Srivastava '29
Classic Chocolate Marshmallow Fudge
Ingredients:
- 5 cups sugar
- 1 1/2 cup (1/4 lb.) butter or margarine
- 10 oz evaporated milk
- 1 Jar (16oz) of Marshmallow Fluff
- 1 Tsp. of Salt
- 1 ½ Tsp. of Vanilla
- 24 oz of semi-sweet chocolate bits
Steps:
- Combine the first 5 ingredients in a 5-quart saucepan.
- Stir over low heat until blended.
- Bring to a boil over medium heat, being careful not to mistake air bubbles for boiling. Boil slowly, stirring constantly, for 3 ½ to 5 minutes at the softball stage.
- Remove from heat.
- Stir in vanilla and chocolate until the chocolate is melted.
- Pour into 2 buttered 9x9-inch pans and cool.
Source: Liz Robinson
Class winners:
Rayn Jaffer '29 and Allister Williams '29
Rayn Jaffer '29 and Allister Williams '29
Biscoff Fudge
Materials
- 14 ounces of white baking chocolate broken into smaller pieces.
- 14 ounces of sweetened condensed milk
- ⅓ cup Biscoff spread
- ⅛ teaspoon salt
- 8 Biscoff cookies (chopped)
Instructions
- Line an 8-inch square baking pan with parchment paper and set aside.
- Add the white chocolate, condensed milk, Biscoff spread, and salt to a large microwave-safe bowl. Microwave at 30-second intervals, stirring between each one, until the chocolate has melted and the mixture is smooth.
- Stir half of the chopped Biscoff cookies into the fudge mixture. Spoon the mixture into the prepared baking pan and smooth the surface with a rubber spatula. Top the fudge with the remaining chopped Biscoff cookies and press down gently so the cookies stick in the fudge.
- Place the fudge in the fridge for at least 2 hours to set before slicing into small squares.
- Optional: Drizzle additional melted Biscoff spread over the fudge before slicing and serving.
Miley Rios '29, Shanti Patel '29, Jennah Walli '29
S'MORES Fudge
Ingredients
For the graham cracker crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
For the fudge
- 3 cups semi-sweet chocolate chips
- 1 (14 oz) can sweetened condensed milk
- ¼ cup unsalted butter
- 2 cups mini marshmallows
Instructions
- Line a 9×13″ pan with parchment paper and grease lightly.
- In a bowl, stir together graham cracker crumbs and melted butter. Press evenly into the prepared pan. As is, the crust can be crumbly. If you want a firmer crust, bake for 8 minutes at 350ºF. Let cool while you prepare the fudge.
- Over low-medium heat in a medium saucepan, combine butter, sweetened condensed milk, and chocolate chips. Stir frequently until the mixture is completely melted and smooth, about 3-5 minutes. Remove from heat.
- Pour mixture into a prepared pan. Spread evenly. Sprinkle mini marshmallows on top and press down slightly into the fudge so they stay put. Using a kitchen torch, toast the marshmallows. Alternatively, you can put the pan under your over broiler for about 1 minute or until golden brown – watch carefully.
- Refrigerate until set before cutting into 64 pieces. Store in the refrigerator for up to two weeks.
Michael Lee '29, Noah Farr '29, and Mason Kanuck '29
Oreo Fudge
Ingredients
- 13 chocolate sandwich cookies, such as Oreos (about 5 oz.)
- 1 (14-oz.) can sweetened condensed milk
- 3 cups white chocolate chips (about 18 oz.)
- 1 Tbsp. salted butter
- 2 tsp. vanilla bean paste or vanilla extract
Directions
- Line an 8-by-8-inch or 9-by-9-inch baking dish with foil or parchment paper, leaving a 2-inch overhang. Set aside.
- Put the cookies in a zip-top plastic bag and roughly crush them with a rolling pin or meat mallet. Remove 1/2 cup of the cookies from the bag and reserve them in a bowl for topping. Continue to crush the remaining cookies in the bag until finely crushed; set aside.
- Over a double boiler or in a heatproof bowl set over (not in) a pot of simmering water, combine the sweetened condensed milk, white chocolate chips, butter, and vanilla. Stir until the chocolate is melted and the mixture is smooth, about 5 minutes.
- Fold in the finely crushed cookies. Immediately transfer the mixture to the prepared baking dish, using an offset spatula to smooth it into an even layer. Top with the coarsely crushed cookies, pressing them slightly into the surface. Chill in the refrigerator for 2 hours to set. Lift the fudge from the dish using the foil overhang as handles, transfer to a cutting board, and slice into 16 squares.
