Reviewed: Jun. 18, 2008

I left out the egg and kept the cornstarch as the only thickener, and this turned out fine. I couldn't find any butterscotch extract either, but it still tasted good without it. Very nice rum flavor, it was a nice addition to regular butterscotch pudding that didn't overpower the flavor from the brown sugar.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

FRAMBUESA

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 21, 2004

A keeper! I've always had a thing for the butter rum candies, and recently, I fell in love with hot buttered rum, so I needed to try this recipe. I could not find butterscotch extract anywhere, not even the natural food store, so I used a tsp of butter flavored extract and a tablespoon of butterscotch topping, and voila! Just don't forget to cover it before refrigerating. Otherwise you'll get that gooey skin on top. Thanks, Susan!

Was this review helpful? [ YES ]
3 users found this review helpful