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Recipe Feature | Butterscotch Budino

[kad_vimeo url=""] Happy National Butterscotch Pudding Day!  Celebrate this delicious day with Chef Jeff Mahin's deep, rich, buttery + caramel-y Salted Butterscotch Budino!

Check out the full video tutorial above + follow along with the recipe below to get the most out of this delicious day.



2 tbsp. Milk

1 tbsp. Powdered gelatin

10 oz. Butterscotch chips, high quality, such as Guitar

2 tbsp. Whisky (suggestion – Maker’s Mark)

4 cups Heavy Cream

3 tbsp. Light brown sugar

1 tbsp. Sugar

1 tsp. Salt sea

.5 Vanilla bean, seeds scraped and reserved


Caramel Sauce

.3 cups Sugar

6 tbsp. Unsalted butter, cubed

3 tbsp. Light corn syrup

2.5 cups Heavy Cream

1 tsp. Salt

Jacobsen Flaked Sea Salt, to taste




In a dry bowl, mix sugar and gelatin

Place the cream and the vanilla bean into a large sauce pot

Whisk in the sugar mix

Bring to a boil, stirring constantly

Meanwhile, bring the  brown sugar, salt, water, whisky and cream to a boil

Add the boiling whisky mix and butterscotch chips to the boiling cream, stir constantly

Once the mix comes back to a boil, strain through a fine strainer and mix

Pour into Weck jars with a sauce gun. 156g each.

Blow torch the tops if there are any air bubbles

Refrigerate to set

Once set place a thin layer of liquid caramel over the tops

Place 1 tsp of Sea Salt on-top to finish


Caramel Sauce

Place butter, corn syrup and sugar in a heavy bottom, medium sauce pot

Place over medium high heat

Stir with a high heat spatula and start to caramelize, you want a golden dark caramel

Wash the sides of the pan with a paint brush dipped in water as not to burn any of the sugar

In a separate sauce pan, heat the cream to a simmer

Once the caramel reaches desired color , slowly pour the hot cream into the pot and stir rapidly

The caramel should be shinny and slightly thick, add the salt and stir again

Remove from the heat and pour through a fine strainer into a heat proof container- (caution, very hot!)


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