Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Old-Fashioned Chocolate Fudge (Rich, Creamy & Easy to Make)

Sarah Smith
Nov 3, 2025
2 min read

Updated: Dec 24, 2025

Chocolate fudge squares with sea salt on top, stacked on a white plate. Brown wooden background enhances the rich, indulgent feel.

There’s something magical about a piece of smooth, melt-in-your-mouth chocolate fudge. Whether it’s for the holidays, a bake sale, or just a cozy treat at home, fudge brings a little joy to any moment.

This old-fashioned recipe is simple, foolproof, and delivers that perfect balance of creamy texture and deep chocolate flavor. It’s the kind of dessert that feels nostalgic — just like grandma used to make. If you love old-fashioned sweets, don’t miss my Peanut Butter Fudge — it’s rich, creamy, and just as irresistible. Or try my Caramel Pecan Sweet Rolls for a cozy breakfast-style dessert twist.

Recipe Card

Servings: 36 pieces Prep Time: 10 minutes Cook Time: 10 minutes Chill Time: 2 hours Total Time: 2 hours 20 minutes

Ingredients

3 cups semisweet chocolate chips
1 (14 oz) can sweetened condensed milk
¼ cup unsalted butter
1 teaspoon vanilla extract
Pinch of salt
Optional: ½ cup chopped nuts (walnuts or pecans)

Instructions

Prepare the Pan: Line an 8x8-inch baking pan with parchment paper, leaving a little overhang for easy removal. Lightly grease the paper.
Melt the Ingredients: In a medium saucepan, combine chocolate chips, sweetened condensed milk, and butter. Cook over low heat, stirring constantly, until completely melted and smooth.
Add Flavor: Remove from heat and stir in vanilla extract and salt. If using nuts, fold them in now.
Pour and Set: Pour the fudge mixture into the prepared pan, spreading evenly with a spatula.
Chill: Refrigerate for at least 2 hours or until firm. Once set, lift the fudge out of the pan using the parchment paper and cut into squares.

Tips for Perfect Chocolate Fudge

Use good-quality chocolate chips for the best flavor and texture.
Don’t overheat — low and slow prevents the fudge from becoming grainy.
Add mix-ins like marshmallows, crushed candy canes, or sea salt for variations.
Store in an airtight container in the refrigerator for up to 2 weeks.

Final Thoughts

This Old-Fashioned Chocolate Fudge is smooth, rich, and delightfully indulgent — a true classic that never goes out of style. Perfect for gift boxes, parties, or just treating yourself to something sweet and satisfying.

FAQ

Q: Why didn’t my fudge set? It likely didn’t reach the proper temperature. Old-fashioned fudge must reach 234–238°F (soft-ball stage) to firm up correctly.

Q: Can I make fudge without a candy thermometer? Yes — drop a small bit of the mixture into cold water. If it forms a soft ball, it’s ready.

Q: Why is my fudge grainy? Stirring too early or too much can cause sugar crystals to form. Let it cool untouched before beating.

Q: Can I add nuts or mix-ins? Absolutely — walnuts, pecans, almonds, or mini marshmallows are delicious additions.

Q: How long does homemade fudge last? Store at room temperature for 1–2 weeks, or freeze for up to 3 months.