Now duh, of course I CAN freeze it - but will it change the texture when it thaws?
As Candy suggested, I took my cheap, waxy chocolate and made fudge off of the Marshmallow fluff jar. The recipe called for 28oz of chocolate. I used 14 oz of the cheap stuff and 14 oz of 70% bitterwseet Scharffenberger. And instead of one can of evaporated milk, I used a can minus 1/4 cup and sub-ed 1/4 cup of strong espresso. After boiling the milk/espresso, sugar and butter for 5 minutes and mixing it in with the chopped chocolate and fluff, it still tasted like really weak milk chocolate (not my fav). So as I stirred, my husband spooned in a total of about 3-4 tablespoons of unsweetened cocoa. It stirred in beautifully, and the resulting fudge is so smooth and luxurious and a wonderful rich, dark chocolate flavor.
The moral? It takes 2 parts good chocolate to overcome the effects of 1 part bad chocolate.
Funny side note. The family 'secret' recipe that we've always sworn by for perfect fudge? Same as the recipe on the box of marshmallow fluff with just 1/2 cup less of sugar. I had no idea my grandma was stealing recipes and calling them her own.