BUTTERSCOTCH PUDDING
By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – Best Of The Recipe Detective (Balboa Press; Jan. 2018, p. 261). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]
INGREDIENTS:
12-ounce package butterscotch baking chips
14-ounce can Eagle Brand milk
¼ pound butter or margarine
½ cup dark corn syrup
¼ cup hot, black coffee
INSTRUCTIONS:
In top of double boiler, over simmering water, combine all ingredients as listed, stirring constantly. When chips have melted, use electric mixer on low-speed to blend completely. Spoon mixture into shallow dessert dishes. Serve completely chilled or warm – both ways are great. Serves 4 to 6.
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