Taffy Apple Salad is pure community-cookbook nostalgia: crisp unpeeled apples, crushed pineapple, miniature marshmallows and cocktail peanuts folded into a creamy dressing and Cool Whip.
The unusual part is the dressing. The reserved pineapple juice is cooked with flour, apple cider vinegar, sugar and egg until thick, then chilled before everything comes together. The source specifically notes using a mix of green Granny Smith and Red Delicious apples for contrast.
Taffy Apple Salad
Preserved from Our Favorites, printed page 32.
Ingredients
- 1 20 oz. can crushed pineapple drained; save juice
- 1 c. miniature marshmallows
- 1 Tbsp. flour
- 1 tsp. apple cider vinegar
- ½ c. sugar
- 1 egg beaten
- 4 c. apples quartered, cored and cut up; do not peel
- 1½ c. cocktail peanuts
- 1 8 oz. Cool Whip
Instructions
- Combine pineapple and marshmallows. Cover and refrigerate overnight.
- Put the reserved pineapple juice in a saucepan. Add flour, vinegar, sugar and beaten egg. Stir and heat until thick. Cool in the refrigerator overnight.
- Add peanuts to apples. Mix in the pineapple mixture and the cooled sauce, then fold in Cool Whip. Refrigerate.
Notes
Source note: Janet Legg writes, ‘I like to use green Granny Smith and Red Delicious apples.’
