Historically, butterscotch has been known as a hard candy made from brown sugar and butter; however, over time the word has come to simply describe the combined flavor of those two ingredients. There are several theories regarding the origin of the name butterscotch with some saying it’s associated with Scotland or that it was derived from the word “scorch.” Still others believe the word “scotch” refers to how the candy is cut or scored before hardening. Today butterscotch flavoring is used not only in candy, but also in cookies, cakes, pudding, and a popular sauce used for topping ice cream and other desserts. September 19 is recognized as National Butterscotch Pudding Day.
Recipe Servings: 4
+ 1 hour resting
Ingredients
- ⅔ cup brown sugar, packed
- 2 Tbsp cornstarch
- 1 can (12 oz) evaporated milk
- ⅓ cup water
- 1 large egg, lightly beaten
- 3 Tbsp butter, softened
- ½ tsp vanilla extract
Directions
- Combine the brown sugar and cornstarch in a medium saucepan.
- Stir in the evaporated milk and water.
- Bring the mixture to a boil over medium heat and then remove it from the heat.
- Place the egg in a small bowl and slowly whisk in a small amount of the warm milk mixture to temper the egg.
- Add the egg mixture to the remaining warm milk mixture and cook it over medium heat, whisking constantly, until it has thickened to the desired consistency.
- Remove the pudding from the heat and stir in the butter and vanilla.
- Divide the pudding equally into four small dessert dishes and chill them in the refrigerator for 60 minutes or until firm.
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