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Butterscotch Pudding

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  • Author: KJ & Company - Kate Poskochil
  • Total Time: 4 hours, 15 minutes
  • Yield: 6 servings 1x


Butterscotch Pudding is an old-fashioned dessert that never went out of style. A homemade, luscious butterscotch pudding is topped with whipped cream and toffee bits for the perfect balance of creamy and crunchy. Each spoonful will take you back in time!


  • 1/3 cup sugar
  • 1/4 cup corn starch
  • 1/8 teaspoon salt
  • 3 cups milk
  • 4 oz butterscotch chips (about half a cup)
  • 1 tablespoon butter
  • 1 tablespoon vanilla
  • Whipped cream for topping
  • Toffee bits for topping


  1. In a medium-sized sauce pan, whisk together the sugar and corn starch until clump-free. Slowly whisk in the milk to work out and avoid any clumps. Whisk in the salt.
  2. Bring the pot to a very low simmer over low-medium heat, whisking occasionally to avoid clumps, about 5-8 minutes. The pudding base will have thickened.
  3. Remove from the heat and whisk in the butterscotch chips, butter and vanilla until smooth. Pour into desired glasses or ramekins and refrigerate for 4 hours minimum and up to 24 hours in advance.
  4. Top with the whipped cream and toffee bits before serving. Enjoy!


  • The butterscotch pudding can be made in advance. Top with the whipped cream and toffee bits right before serving.
  • Make this pudding into a trifle by layering cooled pudding with brownies (or blondies), whipped cream and toffee bits!
  • Prep Time: 4 hours
  • Cook Time: 15 minutes
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