Seraji and Shannon are the wizards behind the fudge supply. Today, they packed in nine-pounds of fudge, which usually lasts a week.

There exists a room in the depths of Wilson Commons, disguised as a custodial closet, that Harry Potter’s Fred and George Weasley would ogle over. It’s a small closet filled floor to ceiling with boxes of candy and sweets –– the stock room for the Common Market. While its location will remain undisclosed, if you happen to sneak a peek at the right time, you might find junior Mo Seraji and sophomore Kathleen Shannon pouring over a giant silver pot, concocting delicious mixtures such as Worms in Dirt.
If fudge-making is the magic, then Seraji and Shannon are certainly the magicians. “It’s one-half improv, one-half creativity and one-half brute strength,” Seraji said with a straight face.
The giant, heated silver mixer, resembling a crock pot, serves as the cauldron –– Seraji first adds a pound of butter –– a few minutes later he throws in a few bags of the fudge. While the two are mixing, Seraji and Kathleen consult their box of recipes, consisting of favorites from past fudge-masters as well as suggestions from students in the annual Fudge Contest. There isn’t too much rhyme or reason to the flavor selected each week –– the only limit seems to be whether or not the candy is in stock. “The secret to fudge is to throw lots of chocolate together,” Seraji said.
The typical sum of ingredients results in roughly nine pounds total of fudge, which lasts about a week. According to Seraji, consumption of the fudge is steady throughout most of the year and, over time, it has become more and more popular.
There is generally a small decrease in demand for fudge in the beginning of the spring semester, and Seraji has a theory. Freshmen make New Year’s resolutions to lose weight, so they avoid the fudge. Pretty quickly, however, they realize that Danforth is the cause of their weight gain problems, and quickly return to the Common Market in time for Valentine’s Day.
On this particular trip to the stock room, Seraji and Shannon have decided on three flavors. Kathleen fills the first empty tray with chunks of Rice Krispies Treats and Rolos, which look like they will melt into a ball of mouth-watering deliciousness. The second tray is full of Reese’s Peanut Butter Cups and M&M’s, but the third tray remains empty.
Seraji and Shannon follow this up with a bit of teamwork. After the fudge has been heated and stirred to satisfaction, Seraji gently tilts the crock pot over, covering the chunks of Rice-Krispies and Rolos with a nice white fudge, and yes, turning it into that ball of mouth-watering deliciousness that I thought it would be. Seraji and Shannon do the same thing for the next tray, leaving roughly three pounds of fudge in the pot.
To top off the third batch of fudge, Seraji threw some maple flavoring into the pot. According to him, maple-flavored fudge is a favorite of Dean of Students Matthew Burns, which is good for all to know, in case anyone becomes a fudge-master and happens to violate any University policies.
So, in an hour, the duo have managed to turn a pound of butter, some fudge and assorted piles of candy, into the delicious fudge most students don’t realize is made in the basement of Wilson Commons. Who knew Worms in Dirt could taste this good?
Willis is a member of
the class of 2011.



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