When we were kids we would make butterscotch pudding from a mix and loved it. I had forgotten about this dessert until recently, when I kept seeing it pop up on blogs and Pinterest. This butterscotch pudding is silky, smooth, rich and creamy!
What is butterscotch and how is it different from caramel? Butterscotch is made from brown sugar and caramel is made from white sugar. I used dark brown sugar to give the pudding an even deeper flavor. Special note – when you are making the pudding, do not stir the brown sugar while it is bubbling.
I admit I always want at least one serving of pudding right out of the pan! This pudding can be served warm or cold, it will thicken as it cools.
Once again, I turned to Sally’s Baking Blog for a recipe I wanted to try. Her recipes always turn out delicious and her instructions are very clear and specific – and she lists options for adapting the recipes and for serving.
After the pudding was cooled and ready to serve, I added a layer of caramel sauce on top of the pudding – that combination of the butterscotch and the caramel was amazing!
But it gets better! Then I topped the caramel layer with fresh whipped cream, drizzled on a bit more of the caramel sauce and finished with a sprinkling of toffee bits. Look so pretty!
But the best part of this dessert is the flavor! The butterscotch tastes so good! You will want to make this again and again.
For the recipes for the pudding and caramel sauce, click on the links below:
https://sallysbakingaddiction.com/butterscotch-pudding/
I did not add the scotch, rum or bourbon, but otherwise made like the recipe.
https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/
I made jars of this to give as Christmas gifts, but I went easy on the salt, so it was more of a homemade caramel sauce.
