Welcome to Recipe Guest Test Sundae!
- 1 package chocolate or butterscotch instant pudding
- 1 cup light corn syrup
- CHOCOLATE: Stir contents of 1 package ROYAL Instant Chocolate Pudding into 1 cup light corn syrup. Stir in ¼ cup water.
- BUTTERSCOTCH: Stir contents of 1 package ROYAL Instant Butterscotch Pudding into 1 cup light corn syrup. Stir in two tablespoons water.
- Note: For richer, fudgier sauces, stir in two tablespoons melted margarine or butter to above recipes.
Some of my favorite retro recipes are the ones that only call for two or three ingredients. They aren’t necessarily tastier than the complicated ones, but at least I don’t have to spend much effort on them.
Or so I thought — until I tried to stir pudding mix and corn syrup together. They don’t integrate easily. Corn syrup make look like water, but it doesn’t dissolve the pudding.
After a minute or so of vigorous stirring, however, it somehow creates sauce once all the pudding is distributed evenly throughout. I’ll note here that the water is definitely critical to help make this into a pourable sauce. Without water, it is incredibly thick.
But since everything went so easily, we also made some butterscotch sauce, and then slathered it all over ice cream for Buzz to try.
“Pretty good, really sugary… but I think it’s gritty.”
“Really?” I tried some, too, and there was a definitely a subtle crunchiness to it. “Wow, I guess there’s sugar in the pudding that couldn’t dissolve.”
We kept all four cups of sundae sauce, since our kids aren’t picky at all about sugar and they thought this was amazing stuff. Those leftovers were very educational, though — the sauces both become totally smooth after sitting for a while!
Verdict: Super sweet, but great sauce consistency.
Liquid sugar plus additional sugar means lots of sugar, but poured over ice cream it mellows out. The near-instant prep time is mildly deceptive, since the grittiness takes a few hours to dissolve the pudding-mix-sugar and get a truly smooth sundae sauce. It’s a neat trick!