Taffy Apple Salad

Teresa Ambra

Lovely fruity and fluffy salad that's great for holiday entertaining. This one includes apples, crushed pineapple, peanuts and marshmallows in a tasty sauce that tastes like eating taffy apples. This recipe is gluten free.

4.50 from 2 votes

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Total Time 30

Course Salads and Salad Dressings

Cuisine American

Servings

Ingredients

4 cups Gala or Fuji apples, unpeeled chopped, usually about 4 large apples or two of each
16 oz. can crushed pineapple drained, reserving juice
1 cup salted peanuts
2 cups Kraft miniature marshmallows
3/4 cup sugar
3 tbsp. cornstarch
2 tbsp. apple cider vinegar
1 large egg beaten
16 oz. container Cool Whip non-dairy whipped topping or other non-dairy whipped topping

Instructions

Place apples, drained pineapple, marshmallows and nuts in bowl; mix.
Combine cornstarch, sugar, vinegar and reserved pineapple juice.
Cook over low heat until mixture starts to thicken.
Remove from heat and cool at least 5 minutes.
Add beaten egg.
Cool.
(I usually put it in my freezer—saucepan and all—for about 20-30 minutes while I’m preparing the apples.)
Stir into apple mixture with whipped topping.
Refrigerate overnight, or at least 6 hours.

Notes

NOTE: This reminds you of eating taffy apples.

NOTE: I prefer using either Gala or Fuji apples because they’re sweet apples and don’t get bruised as easily as Delicious apples.

NOTE: Preparation time does not include the time needed to cool the taffy sauce before mixing with the other salad ingredients.

NOTE: You must allow the taffy apple sauce to cool at least 5 minutes before adding the beaten egg, or you will cook the eggs and have scrambled eggs in the sauce!

NOTE: Salted peanuts work better than unsalted peanuts in this recipe.

Tried this recipe?Let us know how it was!