Taffy Apple Salad

  • Yield: 16 to 24 servings

"My name is Heart, I was married on Valentine's Day, and I live in Hartselle - so this salad is very appropriate for the holiday. I just love this recipe - it is refreshing without being too sweet."


1 (20-ounce) can crushed pineapple in juice
1/2cup sugar
1 1/2tablespoons cider vinegar
1tablespoon all-purpose flour
1 egg, beaten
2pounds Granny Smith apples (about 6 apples)
2cups miniature marshmallows
1 (12-ounce) container frozen whipped topping, thawed
1 1/2cups 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.

Recipe by Duaine Heart, Hartselle, Ala.

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