Prep Time: 20 minutes
Chill Time: 4 hours
Yield: 6 servings
- 1/3 cup sugar
- 1/4 cup Argo® or Kingsford's® Corn Starch
- 1/4 teaspoon salt
- 2-3/4 cups milk
- 2 tablespoons butter or margarine
- 1 teaspoon vanilla
- 1/2 teaspoon grated orange peel
- 2 cups raspberries
- 1/4 cup sugar
- 1 tablespoon Karo® Light Corn Syrup
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- Combine 1/3 cup sugar, corn starch and salt. Gradually stir in milk. Stirring constantly, bring to boil over medium heat and boil 1 minute. Remove from heat. Stir in butter, vanilla and orange peel.
- Place raspberries in shallow 8- to 9-inch round serving dish. Pour pudding over raspberries. Cover with plastic wrap. Refrigerate 3 to 4 hours or until chilled.
- Combine 1/4 cup sugar and corn syrup in small saucepan. Cook over medium heat, stirring constantly, until light golden. Quickly drizzle over chilled pudding. Chill 15 minutes longer and serve immediately or topping will soften.
- To serve, crack topping with back of spoon. Spoon pudding and raspberries into dessert dishes and top with some of the cracked sugar. Serve immediately.
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