Butterscotch reinvented

F

fou09sty

New member
About a month ago we were talking about butterscotch pudding and I
posted the recipe that I use, which, if not as buttercotchy as it's
competition, wads incredibly simple to make.

A few days ago my wife made a few alterations on it and came up with an
entirely new dish that was really good.

She switched the brown sugar for white and cut back on the butter and
added a bit of vanilla extract. So it was now a vanilla pudding instead
of butterscotch, and the pudding itself was pretty good. But then she
dressed it up a little, topping it with grated lime zest and slivers of
candied ginger. It would never have occurred to me to do try that, and
I wasn't even sure it was a good idea. After tasting it I have to say it
was incredible.
 
On 2011-03-10, Dave Smith wrote:


It's always been vanilla! Good vanilla, but jes vanilla nontheless.
Butterscotch carmelizes the sugar in hot butter, butter is not added
as a later ingredient.

nb
 
On 3/10/2011 11:50 AM, Dave Smith wrote:

Thanks, I will look up that recipe, later, I love butterscotch pudding.
Lately, I've been making sugar free chocolate pudding in the microwave
that is pretty good.

Becca
 
On Thu, 10 Mar 2011 16:38:19 -0600, Ema Nymton
wrote:

I made yours substituting regular sugar for whatever it called for.
The two recipes are basically the same (very tasty IMO) and easy
enough for 9 year olds to make, supervised but w/o assistance.


--

Today's mighty oak is just yesterday's nut that held its ground.
 
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