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Butterscotch Pudding II

Reviewed: Jan. 4, 2013
Tasted fine but I'm not sure I'd call it butterscotch. The taste was vaguely reminiscent of butterscotch but with the full amount of butter was too greasy. Unfortunately the first time I made this I did not read all of the comments and got the dreaded "grainy texture" that so many commenters got. The recipe was much improved after doing what Amy said: "heat the sugar and flour until the sugar starts to melt a little then add 1/4 of the milk and whisk until smooth. Follow the recipe as written after that. Whisking a lot and making sure that your sugar is fresh and not clumpy will make it smooth." If you do that, and cut the butter you'll get a quick workable butterscotch recipe.
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