Creamy and smooth, this one’s like old-fashioned butterscotch, made with that tasty combo of brown sugar and butter, rather than the caramel-like flavoring common in instant butterscotch pudding. The results will be soft, even after chilling. For a firmer set, increase the cornstarch to 2 1⁄2 teaspoons. <br /> <br />Reprinted from 'The Kitchen Shortcut Bible' by Bruce Weinstein and Mark Scarbrough with Hachette Book Group, 2018.

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