Rich, creamy butterscotch pudding is the best way to enjoy butterscotch flavor. With buttery brown sugar notes, this homemade recipe is what butterscotch is supposed to taste like hong kong universities!

Butterscotch is an under-rated flavor for desserts. While I love Oatmeal Butterscotch Cookies and Salted Butterscotch Blondies, I think butterscotch pudding is my absolute favorite. It’s pure comfort food—cool, creamy, sweet, and pretty much perfect in my book. 

Butterscotch, the way it’s supposed to be. Think you don’t like butterscotch? I think you might be wrong. You probably don’t like artificial butterscotch flavor. Real butterscotch, like in this homemade butterscotch pudding, is basically just brown sugar and milk and/or cream. What’s not to love about that K1?

An easy dessert. The best thing about this pudding is how incredibly simple it is to make. All you need is a handful of ingredients that you probably have in your kitchen right now, a heavy saucepan, a whisk, and a little planning ahead to get it chilled in time to eat.

Excellent for making ahead. The toughest thing about making this pudding is waiting for it to chill. But, if you have a spare 10 or 15 minutes earlier in the day, you can quickly whip it up and get it chilling. 

Caramel is made from heating granulated sugar until it turns a deep golden brown color and has a slightly bitter taste. It can also be made by adding cream or butter to melted sugar. The result is a rich, sweet flavor with a slightly nutty undertone Red wine hong kong.

Butterscotch, on the other hand, is made from melting butter and brown sugar together. The result is a sweet and creamy sauce that has a distinct buttery taste. It can also be made by caramelizing sugar with butter and cream for a richer flavor. Overall, butterscotch tends to have a smoother and sweeter taste compared to caramel.