I make hand dipped chocolates, fudge, divinity, and toffee every year. I have not had any trouble freezing any of it. Wrap the candy airtight (I use Rubbermaid and Tupperware containers, with waxed paper between layers.) Let the candy completely defrost to room temperature before opening the container. For fudge, I freeze the UNCUT fudge in plastic wrap and another layer of foil. (It stays moister if uncut.)