Heavenly Fudge - cooking recipe

Ingredients

4 ounces unsweetened chocolate, coarsely chopped
4 (3 ounce) packages cream cheese, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 lb confectioners' sugar, sifted

Preparation

Line an 8-inch square pan with foil, allowing foil to hang over edges.
In the top of a double boiler set over simmering, not boiling, water, heat chocolate, stirring frequently, until melted.
Remove from heat; cool slightly.
In a large mixing bowl, using an electric mixer set on medium speed, beat cream cheese until smooth.
Add vanilla and salt.
Gradually add confectioners' sugar, beating until smooth.
Add the melted chocolate to the cream cheese mixture, beating until combined.
Spread mixture in prepared pan; smooth top.
Chill until firm, about 1 hour.
To remove fudge from pan, lift up edges of foil and invert fudge onto a cutting board; carefully peel off foil.
Cut fudge into squares; store in refrigerator until ready to use.
Note: This fudge can be wrapped tightly in plastic wrap and frozen for up to 1 year.