Taffy Apple Salad
TAFFY APPLE SALAD
Yield: serves 8
2 cups miniature marshmallows
1 large can pineapple chunks, reserve juice
1 1/2 teaspoons white vinegar
1/2 cup sugar
2 tablespoons flour
1 egg, lightly beaten
(Note: Leave skin on apples)
2 cups Granny Smith apples, diced
2 cups Red Delicious apples, diced
1/2 cup Spanish peanuts
8 oz whipped topping
In a large bowl mix together the marshmallows and drained pineapple. The pineapple may be cut into smaller pieces if you wish. Place in refrigerator.
Save pineapple juice. Mix juice, sugar, vinegar and flour and lightly beaten egg. Cook on stove top until thickened, set in refrigerator to until completely cooled (4-6hrs. or overnite).
Next dice apples and add a little lemon juice to stop apples from going brown (about 2 tablespoons should do it).
Last add juice mixture to marshmellows and pineapple. After completely blended add diced apples and Spanish peanuts. Blend in whipped topping and refrigerate until ready to serve.
Shared by JeannieinFL
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