Taffy Apple Salad Recipe
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One 20-ounce can crushed pineapple in juice
˝ cup sugar
1˝ tablespoons cider vinegar
1 tablespoon all-purpose flour
1 egg, beaten
2 pounds Granny Smith apples (about 6 apples)
2 cups miniature marshmallows
One 12-ounce container frozen whipped topping, thawed
1˝ cups peanuts, optional
Instructions
˝ cup sugar
1˝ tablespoons cider vinegar
1 tablespoon all-purpose flour
1 egg, beaten
2 pounds Granny Smith apples (about 6 apples)
2 cups miniature marshmallows
One 12-ounce container frozen whipped topping, thawed
1˝ cups peanuts, optional
1. Drain the pineapple, reserving the juice. Combine the reserved juice, sugar, vinegar, flour, and the egg in a small saucepan; whisk until well blended. Cook over medium heat until mixture thickens, stirring constantly using a whisk. Remove from the heat and refrigerate for 2 hours.
2. Combine the apples, marshmallows, whipped topping, pineapple, and peanuts, if using, in a large bowl. Add the pineapple mixture and toss gently to blend thoroughly. Serves 16 to 24.
Tips from the Test Kitchen
2. Combine the apples, marshmallows, whipped topping, pineapple, and peanuts, if using, in a large bowl. Add the pineapple mixture and toss gently to blend thoroughly. Serves 16 to 24.
Tips From Our Test Kitchen: While the juice mixture is chilling, you may combine the cut apples with the pineapple in a bowl. Be sure to blend thoroughly. The acid from the pineapple will keep the apples from browning. Cover with plastic wrap and refrigerate until ready to assemble.
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