Combine the butter, sugars, water, salt, and corn syrup in a large, heavy sauce pan.

Place over med/high heat.

Bring to a boil and cook until the mixture reaches 240 degrees F.

Turn the heat down to med/low and continue simmering until it reaches 300 degrees F.

Take off the heat and add the 1/4 C whipping cream.

Whisk in 2 Cups milk and return to med/high heat.

In a large bowl, whisk together the egg yolks, corn starch and warmed 1/4 C milk.

Once the butterscotch mixture comes to a full boil, take off the heat and whisk into the egg mixture.

Whisk until the pudding thickens.

Cover with plastic (directly on top of the pudding) to keep from forming a skin.

Refrigerate until cold. About 3 hours.

Serve with fresh whipped cream.

Chill a bowl and the beaters for the mixer in the freezer for 30 minutes.

Combine the whipping cream and powdered sugar in the chilled bowl with an electric mixer on low speed until thickened slightly.

Turn the speed up to high and continue to mix until thickened to stiff peaks.

Keep refrigerated until ready to serve.