homemade butterscotch pudding

I just tried a rather typical butterscotch pudding recipe but it tastes more like cooked brown sugar than butterscotch. The recipe had me cook dark brown sugar in butter for 10 minutes before adding to / making the custard. How do I get more butterscotch taste and less cooked sugar taste ? Cook less time, use a light brown sugar, or maybe find a recipe that calls for butterscotch chips ( ew artificial ) ?