Taffy Apple Salad

Taffy Apple Salad

Submitted by Marilyn Stout


  • 1 16 oz. can pineapple chunks, diced and juice reserved
  • 2 cups miniature marshmallows
  • 1/2 cup sugar
  • 1 Tbsp. flour
  • 1 tsp. white vinegar
  • 1 egg beaten well
  • 1 8 oz. container frozen whipped topping
  • 4 medium apples peeled and diced
  • 1 1/2 cups chopped peanuts


  • Combine marshmallows and pineapple. Chill in refrigerator overnight. Meanwhile, in a saucepan, stir together pineapple juice, sugar, flour, vinegar, and egg. Cook over low heat, stir for about 5 minutes or until temperature reaches 160 degrees. Cover and refrigerate in a bowl overnight. In a large bowl, combine the two chilled mixtures with the whipped topping, apples, and 1 1/4 cups chopped nuts. Sprinkle remaining nuts on top. Chill and serve.