- 4 oz. Baking Chocolate Buttons
- 6 oz. cream cheese, room temperature
- 1 tsp. vanilla extract
- 1/8 tsp. salt
- 1 lb. confectioner’s sugar
- 1 cup chopped nuts (optional)
Place chocolate in a small double boiler over warm water at medium heat. Cover until mostly melted. Uncover and stir until completely melted. Set aside.
With an electric mixer, cream the cream cheese, then add vanilla and salt and mix until incorporated. Gradually beat in the sugar and then the chocolate and beat until smooth. Mix in the nuts with a spoon. Line an 8x8 pan with foil or waxed paper and press the fudge into the pan. Refrigerate until firm. Cut into squares and enjoy!