This is, hands down, the best pudding you’ll ever eat. I’m not kidding. Honestly, after making this for quite some time, I don’t think my family will ever let me make boxed pudding again. You’ll also see that it’s not such a big deal to make it from scratch. And the fifteen little minutes of work is well worth the reward.
I usually make this whenever I have milk to use up in the fridge, but I think if I made it every day for the rest of my life, no one in my house would complain.
It’s just that good.
1/2 c. baking cocoa,
1/4 c. cornstarch,
and 1/2 tsp. salt in a heavy saucepan.
Turn the burner to medium and slowly add in 4 c. of whole milk whisking the entire time.
Add 2 T. of butter and 2 tsp. of vanilla and whisk those in.
- 1 c. sugar
- ½ c. cocoa
- ¼ c. cornstarch
- ½ tsp. salt
- 4 c. whole milk
- 2 T. butter
- 2 tsp. vanilla
- Mix sugar, baking cocoa, cornstarch, and salt in a heavy saucepan.
- Turn the burner to medium and slowly add in whole milk whisking the entire time.
- Continue to whisk constantly as the mixture heats to a boil.
- After the mixture has come to a boil, it will be thickened. Let it boil about two minutes (still whisking!) and then remove it from the heat.
- Add 2 T. of butter and 2 tsp. of vanilla and whisk those in.
- Let cool and then refrigerate.
Recipe credit goes to Taste of Home contributor Carrina Cooper. My family thanks you, Carrina!