Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Gelatin | 1 envelope (7g) | 23 |
| Pecan | 1 half (4g) | 20 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 envelope unflavored gelatin
- ¼ cup water
- 1 squares unsweetened chocolate
- ⅛ teaspoon cinnamon
- 1 teaspoon Sweet 'n Low liquid
- ¼ cup water
- ½ cup evaporated milk
- ½ teaspoon vanilla
- ¼ cup pecans, chopped
Directions
In a bowl soften the gelatin in ¼-cup water for 5 minutes.
In a saucepan melt the chocolate with the cinnamon and sweet and low liquid.
Stir constantly.
Slowly add the evaporated milk and water.
Stir to mix.
Add the gelatin and stir until dissolved.
Remove from heat and stir in the vanilla; set aside cool.
When the mixture begins to thicken, stir in the nuts.
Pour into a pan.
When firm, cut into squares.