Candy Sagon in the Washington Post, on how we've neglected butterscotch in recent years:
[Shuna Fish] Lydon says butterscotch has fallen out of favor because most people today associate it with "those awful chips" or the artificial flavor of instant pudding. "Even really famous San Francisco pastry chefs aren't making homemade butterscotch" when they do serve butterscotch-flavored desserts, [s]he wrote in an e-mail. "They're using the chips and/or adding Scotch, both of which are very, very wrong."
Cookbook author Diana Dalsass thinks it has to do with the fact that the name includes the word "butter." "It's still such a taboo because of our obsession with dieting," says Dalsass, who bucked the trend in 2001 with "The Butterscotch Lover's Cookbook" (Buttercup Press), a slim volume of dessert recipes plus a list of places where you can order butterscotch treats.
The article includes three butterscotch recipes: butterscotch cookies, easy butterscotch sauce, and fudgy butterscotch icing; if it's pudding you want, Shuna posted a recipe for butterscotch pudding in December.
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