What color would you say butterscotch pudding is?

Caramel

Yellowish, ocre like? Like caramel I guess.

Depending on what dictionary you consult butterscotch is a color so I guess butterscotch pudding would be butterscotch colored.

The Merriam-Webster dictionary, the online version says it’s a color, with #2 of the entry defining it as a “moderate yellowish brown.”

and my 20 pound hard copy Random House Unabridged Dictionary says it’s a color with item #3 of the butterscotch entry defining it as “a golden brown color.”

It’s the color of Masking Tape….tastes the same too! Might have to take my word on that! ;)

@Cruiser You are so very, very wrong on this one. These are the best goddamn hard candies on the planet. End of story.

@lillycoyote I beg your pardon but IMO masking tape does taste like butterscotch!! Try some and get back to me!! ;))

I can’t describe it better (and more graphically) than @lillycoyote. I’ve loved butterscotch pudding all my life, and this thread brings its color and taste to mind simultaneously.

@Cruiser, now I’m confused and it doesn’t take much to confuse me. I thought you were saying that butterscotch, in general, had about as much taste as masking tape, and that I have an argument wiht. And, thank you, but I will not be tasting masking tape. I will take your word on that one.

And @Austinlad sorry, I can just be very graphic when it comes to things that really matter to me, like Werther’s Originals.

Okay, so how would you guys describe the taste?

Salty and sweet… like caramel, but sweeter than caramel. And buttery.

Butterscotch pudding always looks to me like Cheese Whiz. And I hate Cheese Whiz. My mom knew to only buy chocolate and vanilla pudding when I was little!

The color is butterscotch. Like an orange is orange.

I’m with @Supacase on this. In fact, she stole my answer!

Ah, @lillycoyote… Werther’s Originals… love ‘em, love’em, love ‘em. And hey, do you like as much as I do the “butterscotch skin” that forms on top of the putting right after it’s cooked? And how about warm butterscotch pudding with heavy cream.

@Austinlad The skin is the best!

@Austinlad I’m so very sorry, but I’m afraid this is where we part ways. I am just not a “pudding skin” person. Usually, when I make pudding, I eat it while it’s still warm so the skin isn’t so much of an issue but if I’m going to leave it in the fridge overnight I put plastic wrap on it, right on top of pudding, so the skin doesn’t form. But, should we ever meet, and who knows, I lived in Austin for 7 years, I might get back there someday… and if I ever do, I will make sure I have plenty of Werther’s with me. At least we will have that to share.