Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| 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
- 2/3 c. cocoa
- 3 c. sugar
- 1/8 tsp. salt
- 1-1/2 c. milk or 1 c. evaporated milk + 1/2 c. water
- 1/4 c. butter
- 1 tsp. vanilla
- 1/2 c. nuts (optional)
Directions
Combine cocoa, sugar and salt in large saucepan.
Add milk (and water) gradually.
Mix well, stirring continuously.
Boil until temperature reaches 232 degrees on candy thermometer; mixture should be at the soft ball stage.
Remove from heat, add vanilla and butter, but do not stir.
Cool until 110 degrees at room temperature.
Beat until it loses some of the gloss.
Pour in greased pan or dish.