Spanish Cream Knox Blox

My friends mom used to make these when I was little, creating a batch of these along with some strawberry knox blox. The Spanish ones are what I remember. Great to make for a Valentines Day treat using heart shaped cookie cutters. The creamy vanilla taste is amazing. So good I had to share.

• Ready In: 4 hrs 5 mins
• Yields: 75 blocks

Ingredients

• 4 (1/4ounce) envelopes  knox unflavored gelatin
• 3⁄4 cup cold water
• 1  egg, beaten
• 3  cups half-and-half
• 1 1⁄2 teaspoons vanilla
• 1⁄2 cup sugar

Directions

1. In a bowl mix the egg with the half and half, set aside.
2. In a sauce pan, soften the gelatin in the cold water.
3. Add the egg/ half and half mixture and sugar to the sauce pan.
4. Cook over low heat until gelatin and sugar are completely dissolved and incorporated.
5. Add in the vanilla.
6. Using a whisk, continue to stir slowly until it starts to steam and thicken.
7. Remove from heat.
8. Pour in 1-2 baking pans depending in how thick you would like the blox.
9. Chill in the refrigerator till set and firm, about 4 hours.
10. You can cut them into blocks or use your favorite cookie cutters for different shapes.
11. ( I used the chill time as cook time).