Butterscotch Tapioca

Today I'm sharing a recipe with you that my mom sometimes made when I was a little girl. This is an authentic Amish dessert that I remember having at social gatherings. It's creamy, buttery, and irresistibly sweet!

Recently, I was craving this dessert so I searched online and wasn't able to find a recipe for this dish anywhere, I Googled it, looked all over Pinterest with no luck. I had never made it myself so, I had no idea what the ingredients were. I gave up and forgot about it.

So, last week I was browsing through an Amish cookbook that we had received as a wedding gift and stumbled upon this recipe LOL of course I had to make it right away! Then I thought duh, why hadn't I thought about looking for the recipe in that cookbook! I did cut down just a little on the sugar and it turned out amazing!

So let me show you how to make it.

First, you want to cook the tapioca. Start by bringing the water and salt to a boil then you want to add the tapioca pearls. Continue cooking on medium heat for 12 minutes. As the tapioca cooks it turns into a gel-like consistency so you want to keep it stirred to avoid the bottom from burning.

Next, add in the brown sugar, combine, and continue cooking for 2 minutes.

In a mixing bowl, add the egg and milk, whisk it up really well then slowly add it into the tapioca mixture. Stirring constantly, cook for a few minutes then remove from heat.

Next, you want to brown the butter, now this is a really important step as it adds a depth of butterscotch flavor! You don't want it too dark just a nice, golden color.

Add browned butter and vanilla into the cooked tapioca mixture, combine well, and let it cool completely.

When the pudding is chilled you can add in the whipped topping and chopped Butterfingers. Be sure to save a little of the candy bars for garnish.