Taffy Apple Salad
Total Time
20 mins
Prep Time
10 mins
Cook Time
10 mins
Rating
4.86 out of 5 stars
(7)
Ingredients
10-12 servings
- 20 ounce (566.99 g) canned crushed pineapple
- 2 cups (150 g) miniature marshmallows
- ½ cup (100 g) granulated sugar
- 1 tablespoon all-purpose flour
- 4½ teaspoons white vinegar
- 1 egg, lightly beaten
- 2 Granny Smith apples, diced
- 1½ cups (219 g) peanuts
- 8 ounce (226.8 g) Cool Whip
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Preparation
Step 1
Drain the juice from the can of pineapples into a small saucepan; set aside.
Step 2
In a medium bowl, stir together the remaining crushed pineapple and the miniature marshmallows. Cover and refrigerate overnight.
Step 3
In the small saucepan with the pineapple juice, add the sugar, flour, vinegar, and egg, and whisk together. Place the pan over medium heat and cook, stirring constantly with a rubber spatula, until the mixture thickens and reaches 170 degrees F on an instant-read thermometer. Strain the mixture through a fine-mesh sieve into a large bowl. Let cool to room temperature, then cover and refrigerate overnight.
Step 4
The next day, add the pineapple and marshmallow mixture to the custard, then stir in the chopped apples and peanuts. With a rubber spatula, fold in the Cool Whip until completely combined. Serve immediately or cover and refrigerate until serving. Leftovers can be kept in the refrigerator, covered, for up to 3 days.
Step 5
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Chef's notes
Nutritional values are based on one serving.
