The Humpherys Family

Taffy Apple Salad

Recipe Added:  11/26/2013 
juice from 20-oz can pineapple tidbits (3/4 - 1 cup)
˝ cup sugar
1 Tbsp flour
4˝ tsp white vinegar
1 egg, lightly beaten 

2 golden or other sweet apples, diced
1 small can crushed pineapple 
2 cups miniature marshmallows 
1˝ cups peanuts or cashews 
1 8-oz tub Cool Whip
Mix pineapple juice, sugar, flour, vinegar and egg, in a small saucepan. Place pan over medium heat and cook, stirring constantly with a rubber spatula, until mixture is quite thick (170 F). Cool to room temperature, then cover and refrigerate overnight.

Next day, add crushed pineapple to apples, stir to coat, then add marshmallows and nuts. With a rubber spatula, fold in Cool Whip until completely combined. Serve immediately or cover, refrigerate until serving. Cover leftovers, store refrigerated, up to 3 days.
Notes
Try mandarin oranges in place of crushed pineapple. Nice substitute recipe for Frog-Eye Salad.
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