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Taffy Apple Salad


"I got this recipe from my Aunt Sandy and it is delicious! Plan ahead, because this recipe needs to chill overnight."
Original recipe yield: 8 servings.
Servings:
8

INGREDIENTS:

  • 1 (15 ounce) can pineapple chunks - drained with juice reserved
  • 2 1/2 cups miniature marshmallows
  • 1 egg, beaten
  • 1 tablespoon all-purpose flour
  • 1 1/2 tablespoons distilled white vinegar
  • 1/2 cup white sugar
  • 1 1/2 cups roasted Spanish peanuts
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 2 tart apples - peeled, cored and chopped

DIRECTIONS:

  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.