Butterscotch Tapioca

Smooth, sweet, and irresistible, you'll be adding this Butterscotch Tapioca to your favorite recipes. Grab your apron and start cooking! A combination of brown sugar, cream, and butter makes this delectable dessert well worth your time.
tapioca pudding
  • 1 teaspoon salt
  • 1 1/2 cups small pearl tapioca
  • 6 cups water
  • 1 1/2 cups brown sugar, packed
  • 2 eggs, well beaten
  • 1/2 cup white sugar
  • 1 cup milk
  • 1 stick butter
  • 1 teaspoon vanilla
  • 1 1/2 cups whipping cream (heavy cream whipped to firm peaks, or 3 cups of Cool Whip)
  • 2 King Size Milky Way bars, roughly chopped
  1. Bring the tapioca, water, and salt to a boil in a large, heavy-bottomed saucepan.
  2. Lower the heat and simmer for 15 minutes, stirring frequently to prevent sticking.
  3. Add the brown sugar and stir well. Continue simmering 30-40 minutes, and stir regularly.
  4. Whisk together the milk, sugar, and beaten eggs. Ladle about a cup of the hot tapioca mixture into the egg mixture and whisk until smooth, then return that to the pan, whisking constantly.
  5. Bring to a boil and turn off the heat. Add the butter and vanilla, stirring until the butter is melted and incorporated. Cover tightly and refrigerate until cool.
  6. Stir the cooled tapioca well and add the whipped cream (or Cool Whip) and fold it in gently. Fold in the chopped Milky Way bars.
  7. Serve immediately or refrigerate with a sheet of plastic wrap directly on the surface of the pudding. Stays fresh when tightly covered and refrigerated for up to a week
tapioca pudding