Taffy Apple Salad
Submitted by Marilyn Stout
Ingredients
- 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
Instructions
- 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.