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Creamy Taffy Apple Salad with chunks of unpeeled red and green apples, crushed pineapple, miniature marshmallows and cocktail peanuts.
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Taffy Apple Salad

Preserved from Our Favorites, printed page 32.
Course: Salad
Cuisine: American
Keyword: community cookbook recipe

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.’