bakingglutenfreememories Butterscotch candies have always been something that I have enjoyed, especially the See’s Candies lollypops. There is something wonderful about that rich caramel and butter flavor. So I thought, why not make a butterscotch pudding?
This butterscotch pudding surprised me with how much it tastes like the real thing, minus the refined sugar. There is no heavy cream in it, just creamy cashew milk. The caramel and butter flavor comes through very well and gives you a warm feeling, leaving your taste buds wanting more. The texture is smooth and not too dense. It tastes good while it is still warm or after being chilled in the refrigerator. It can be served as is or topped with whipped cream or raspberries.
Only 7 ingredients are needed to make this delicious pudding and roughly 17 minutes to mix it together. One batch makes about 6 servings. It is definitely an enjoyable fall dessert!
Ingredients You Will Need:
- Coconut sugar
- Unsalted butter
- Cashew milk
- Cornstarch
- Sea salt
- Vanilla extract
- Cold water
If you are curious to try another pudding recipe, check out my Velvety Chocolate Pudding. The chocolate pudding is great as a pie filling too!
How to Make Butterscotch Pudding
In a small bowl, measure out the corn starch and cold water. Mix with a fork until the starch is dissolved and turns milky in color. Set the bowl aside.
Then in a medium size saucepan on medium-low heat on the stove, melt the unsalted butter. Make sure it doesn’t burn. Pour in the coconut sugar and use a large metal whisk to mix it just until it combines with the butter and starts forming into clumps. Cooking the coconut sugar too long will result in a stretchy pudding, which is not desired. Add in the cashew milk, salt, and vanilla extract and continue whisking it constantly until the coconut sugar starts to dissolve, about 2 minutes.
Next, give the starch and water mixture a little stir and add it to the saucepan. Whisk frequently for about 10 minutes while gradually raising the temperature to medium-high. Leaving the pot too long without stirring may make the texture clumpy instead of smooth because of the starch, so whisking frequently is crucial. The pudding should come to a boil and it should become glossy in appearance before it starts to really thicken. Remove the saucepan from the heat once the texture is smooth and thick. Allow it to cool completely before storing it in the refrigerator in a sealed container.
The pudding will continue to thicken as it cools. You can either serve it warm or chill it in the refrigerator for about 2 hours before serving.
Storage Tips and Notes
– Other milk alternatives for this recipe are almond milk or coconut milk
– Store the pudding in a sealed container in the refrigerator for 4-5 days for best results
– This recipe can be made vegan by substituting the butter. I would strongly suggest Miyokos Creamery European Style Cultured Vegan Butter as a 1:1 substitute. I have had the best and most consistent results with that butter in many recipes.
– The pudding will thicken more if allowed to chill in the refrigerator for about 2 hours before serving
– Some fun toppings include; raspberries, whipped cream, and shredded coconut
Butterscotch Pudding
Ingredients
- 3 tablespoons corn starch
- ½ cup cold water (119ml)
- 4 tablespoons unsalted butter
- 1 cup coconut sugar (147g)
- 2¾ cups unsweetened cashew milk (582ml)
- ¾ teaspoon sea salt
- 1 teaspoon vanilla extract
Instructions
- In a small bowl, mix cold water and corn starch with a fork until the starch dissolves and the water turns milky. Set it aside.
- In a medium saucepan over medium-low heat on the stove, melt the butter. Make sure it doesn't burn. Add in the coconut sugar, using a wire whisk to combine it with the butter just until clumps form.
- Pour in the cashew milk, sea salt, and vanilla extract. Whisk constantly for about 2 minutes or until the sugar dissolves.
- Lightly stir the starch and water mixture again before pouring it into the saucepan. Whisk frequently for about 10 more minutes while gradually raising the temperature to medium-high heat. The pudding will come to a boil and start to appear glossy before it starts to really thicken. Remove the saucepan from the heat once the pudding texture is smooth and thick.
- Allow the pudding to cool completely before storing it in the refrigerator. Serve the pudding warm or chill it in the refrigerator for about 2 hours before serving. The texture will be firmer chilled.
