the dessert featured this week is butterscotch pudding. ever since i was little, i have had a thing for the hard yellow disk shaped candies-sweet and buttery and a little salty too. butter rum lifesavers were also a favorite of mine. so it shouldn't be a surprise that i would like butterscotch pudding unless you have tasted the stuff in the box-eww...same goes for the chips that are used to make cookies-they don't taste anything like butterscotch! many recipes that call themselves butterscotch just include brown sugar and butter-close, but...to really get the flavor of the hard candies, you need to combine 3 things: caramelized brown sugar, dark rum and kosher salt.
burning the sugar is tricky. take it too far and it will scorch the pot and you will have lovely black flakes in the pudding. (doesn't that sound like experience talking?) 265 degrees is as far as you want to go, so use a thermometer. (the hoods in the kitchen are loud-you may want to turn off the volume for this video)
dark rum-the darker the better and real unsalted butter help flavor the pudding. use the unsalted butter because it is a higher quality than salted and add kosher salt because it tastes better than iodized salt.
a lovely little dish of pudding
be sure to hide it from the wait staff...
come on in and taste the book!
I tried this once but it ended up looking Deathly Black. I would've tasted it too if it didn't look dangerous
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