Taffy Apple Salad

Taffy Apple Salad

41 Reviews 1 Pic
Recipe by  Jeanne

“I got this recipe from my Aunt Sandy and it is delicious! Plan ahead, because this recipe needs to chill overnight.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 8 servings



  1. Combine the pineapple chunks and marshmallows. Mix together, cover and refrigerate overnight.
  2. In a medium saucepan, stir together the pineapple juice, egg, flour, vinegar and sugar over medium low heat. Cook and stir sauce until thickened. Transfer to a medium sized bowl, cover and refrigerate overnight.
  3. In a large bowl, blend together the marshmallow mix and sauce. Stir in the peanuts, whipped topping and apples. Refrigerate until serving time.

Share It

Reviews (41)

Rate This Recipe


similar to a 24 hour fruit salad. I only had rainbow colored mini marshmallows and used those. Used 2 gala apples and 20 oz. pineapple tidbits. Apples sliced thin w/skin on for added color. Looked pretty; confetti color. I would not suggest using a tart apple such as granny smith; feel it would be too sour. The salad needed 'something'. Made the caramel sauce from 'bananas in caramel sauce' by Sarah Hand from this site and that brought it up to snuff. Salad itself was a bit boring without. Layered salad with sauce and also drizzled over top with a few more peanuts.



I love this recipe too! - for those looking for "something" that might be missing -- try using cider vinegar instead of white...... it gives the salad a little oommph.

Butterfly Flutterby

Butterfly Flutterby

This was good, but I agree with TUNISIANSWIFE, it needed "something". I think it was lacking the caramel flavor as well. On purpose I used rainbow marshmallows as that is how my Grandmother used to make this dish. I didn't have spanish peanuts and used Virginia dry roasted instead. Thanks.

More Reviews

Similar Recipes

Apple Avocado Salad with Tangerine Dressing

Apple Avocado Salad with Tangerine Dressing

Apple Almond Crunch Salad

Apple Almond Crunch Salad

Affy Tapple Salad

Affy Tapple Salad

Taffy Apple Salad I

Taffy Apple Salad I

Taffy Apple Salad III

Taffy Apple Salad III

Apple Salad I

Apple Salad I


Amount Per Serving (8 total)

  • Calories
  • 406 cal
  • 20%
  • Fat
  • 21.4 g
  • 33%
  • Carbs
  • 49.9 g
  • 16%
  • Protein
  • 9 g
  • 18%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 35 mg
  • 1%

Based on a 2,000 calorie diet



previous recipe:

Apple Avocado Salad with Tangerine Dressing


next recipe:

Apple, Avocado and Hearts of Palm Salad