Yesterday was my first attempt at making pudding from scratch. The original recipe, sans the candy bars, came from a Better Homes and Gardens cookbook.
3 TBSP cornstarch
1/2 C. granulated white sugar
Dash of salt
1/2 C. cold milk
1 3/4 C. scalded milk
1 teaspoon of vanilla [I used French Vanilla
Coffee Mate coffee creamer]
5 - 1.3 oz Hershey's Cacao Reserves Bars [Milk
Chocolate With Hazelnut]
1/3 C. cocoa
Mix cornstarch, white sugar and salt. Combine the dry mixture with the cold milk. Slowly add hot milk to the above mixture. Cook the entire mixture in a double boiler, stirring until thick, for 15-20 minutes. Add candy bars. Stir until melted. Add the vanilla. Chill pudding in refrigerator until ready to serve.