Taffy Apple Salad37 Reviews
“I got this recipe from my Aunt Sandy and it is delicious! Plan ahead, because this recipe needs to chill overnight.” - by Jeanne
Original recipe yields 8 servings
- Combine the pineapple chunks and marshmallows. Mix together, cover and refrigerate overnight.
- 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.
- In a large bowl, blend together the marshmallow mix and sauce. Stir in the peanuts, whipped topping and apples. Refrigerate until serving time.
Amount Per Serving (8 total)
- 406 cal
- 21.4 g
- 49.9 g
Based on a 2,000 calorie diet
Reviews (37)Rate This Recipe
"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...." See more"
"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..." See more 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."
"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 ma..." See moreke this dish. I didn't have spanish peanuts and used Virginia dry roasted instead. Thanks."
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