The secret is out! This is MY secret recipe too...always creamy...never sugary. I line a Pyrex pan with foil, smoothing as much as possible, leaving "handles" overhanging. After it chills, I lift the foil out, peel it back, and cut the fudge into squares. You could probably do the same thing with your round paper pan. What a great idea! I never thought to line one of the paper pans. Thanks! ~ MaryJane

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