Photos of The 3 Fudge

8x8 Pan Lined With Wax Paper...and Filled With The Hot Fudge Mixture. Leave Enough Waxed Paper To Use As Handles To Lift The Fudge Out Of The Pan After Cooled. 5/22/12

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8X8 pan lined with wax paper...and filled with the hot fudge mixture. Leave enough waxed paper to use as "handles" to lift the fudge out of the pan after cooled. 5/22/12

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This Pic Gives You Some Idea How Much Fudge This Recipe Makes. After You Lift The Fudge Out Of The Pan By The Wax Paper Handles And Place It On A Flat Surface It Is So Much Easier To Cut Into Pieces. 5/22/12

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This pic gives you some idea how much fudge this recipe makes. After you lift the fudge out of the pan by the wax paper "handles" and place it on a flat surface it is so much EASIER to cut into pieces. 5/22/12

Place In Refrigerator For About An Hour To An Hour And A Half. Cut Up Into Nice-sized Pieces And Enjoy! This Is The Finished Product. 5/22/12

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Place in refrigerator for about an hour to an hour and a half. Cut up into nice-sized pieces and enjoy! This is the finished product. 5/22/12

After Microwaving The Chocolate Chips For 90 Seconds And Mixing Well, Adding The Frosting And Nuking For 90 Minutes And Mixing Well...add The Cutup Candy Pieces. 5/22/12

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After microwaving the chocolate chips for 90 seconds and mixing well, adding the frosting and nuking for 90 minutes and mixing well...add the cutup candy pieces. 5/22/12

Everything You Need To Make This Fudge. Recipe Calls For Semi-sweet Chocolate Chips But I Used Milk Chocolate...not Enough Difference To Matter In This Recipe...5/22/12

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Everything you need to make this fudge. Recipe calls for semi-sweet chocolate chips but I used milk chocolate...not enough difference to matter in this recipe...5/22/12

Photos of The 3 Fudge

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