What is the recipe for butterscotch pudding mix?

Answer 1

Both instant and regular pudding mixes come in powder form in boxes. They are both made with pre-gelatinized starch. Pudding mixes are combined with milk resulting in a soft, creamy custard-like texture. Instant pudding mixes take only a few minutes to mix up, and then they are ready to eat, once set. Regular puddings are cooked and take longer to set. Pudding mixes are used in desserts, pies and eaten as is.

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Answer 2

Oatmeal Butterscotch Cookies

Ingredients:

• 3/4 cup (1-1/2 sticks) butter or margarine, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups quick-cooking or regular rolled oats, uncooked
• 1-3/4 cups (11-oz. pkg.) HERSHEY'S Butterscotch Chips

Directions:1. Heat oven to 375°F.

2. Beat butter, granulated sugar and brown sugar in large bowl until well blended. Add eggs and vanilla; beat well.

3. Combine flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended. Stir in oats and butterscotch chips; mix well. Drop by heaping teaspoons onto ungreased cookie sheet.

4. Bake 8 to 10 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Answer 3

Butterscotch Nut Fudge

Ingredients:

• 1-3/4 cups sugar
• 1 jar (7 oz.) marshmallow creme
• 3/4 cup evaporated milk
• 1/4 cup (1/2 stick) butter
• 1-3/4 cups (11-oz. pkg.) HERSHEY'S Butterscotch Chips
• 1 cup chopped salted mixed nuts
• 1 teaspoon vanilla extract

Directions:1. Line 8-inch square pan with foil, extending foil over edges of pan.

2. Combine sugar, marshmallow creme, evaporated milk and butter in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full boil; boil and stir 5 minutes.

3. Remove from heat; gradually add butterscotch chips, stirring until chips are melted. Stir in nuts and vanilla. Pour into prepared pan; cool.

4. Refrigerate 2 to 3 hours. Remove from pan; place on cutting board. Peel off foil. Cut into squares. Store tightly covered in refrigerator. About 5 dozen pieces or about 2-1/4 pounds candy.

NOTE: For best results, do not double this recipe.

Answer 4

by using butterscotch and icecream vanilla or butter pecan