My aunt Sandy sent me this amazing taffy apple recipe, and it is wonderful! Because this recipe has to refrigerate for an entire night, prepare in advance.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 25 mins |
| Servings: | 8 |
Ingredients
- 2 ½ cups miniature marshmallows
- 1 (15 ounce) can pineapple chunks – drained with juice reserved
- ½ cup white sugar
- 1 large egg, beaten
- 1 ½ tablespoons distilled white vinegar
- 1 tablespoon all-purpose flour
- 1 ½ cups roasted Spanish peanuts
- 1 (8 ounce) container frozen whipped topping, thawed
- 2 tart apples – peeled, cored and chopped
Instructions
- Combine marshamallows and pineapple chunks in a medium bowl. Cover and refrigerate, 8 hours to overnight.
- Stir together reserved pineapple juice, sugar, beaten egg, vinegar, and flour in a small saucepan over medium-low heat. Cook and stir until sauce is thickened. Transfer to a second medium bowl; cover and refrigerate, 8 hours to overnight.
- Combine chilled marshmallow mixture and sauce in a large serving bowl. Stir in peanuts, whipped topping, and apples until well combined. Cover and refrigerate salad until serving time.
Nutrition Facts
| Calories | 410 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 4 g |
| Protein | 9 g |
| Saturated Fat | 8 g |
| Sodium | 142 mg |
| Sugars | 40 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Wonderful. Best taffy apple salad recipe!
My brother in law made it for a snack on 12/24/2019. Now its a family favorite. Will be making it more offen maybe even every holiday or special occasion.
I used 2 red apples and 1 Granny Smith apple. I also used cider vinegar instead of white vinegar and used honey roasted peanuts. I have never made this salad before but had always wanted to and I have to say that with the changes I made from reading other comments, this salad was a hit! I agree the cider vinegar was probably better than the white vinegar. I also bought and used a 20oz can of tidbit pineapple so I did not have to cut the pineapple chunks which would have taken more time. Will definitely make again! A very refreshing salad!
Add mini butterscotch chips for that carmel type flavor for that “something missing” that other reviewers are mentioning.
I made this recipe for a family Christmas party and it turned out great! I substituted apple cider vinegar for the white vinegar that’s called for and I used walnuts instead of peanuts. I also mixed in chunks of snickers bars and poured salted caramel drizzle on the top. It was a big hit and I will definitely make it again!
I’m always asked to make this for the holidays and family gatherings. Everyone loves it
First time, made it as written. It was wonderful as is!! Second time, I made a few substitutions just to experiment. For those who want smaller pineapple pieces, use tidbits, not chunks. I also used apple cider vinegar, and 1 1/4 cups ( I kno it sounds like a lot, but it becomes a caramel sauce) brown sugar instead of white. I also upped the flour to 1 1/2 tablespoons. Cook the sauce the same way, but it will b just a bit thicker. I fold the Cool Whip into the cooled pineapple caramel sauce to make mixing the whole thing a bit easier. They’re small changes, but the taste comes out a little more caramel-like, n the salad won’t separate n get watery anywhere near as fast. Thx so much for your recipe- it’s fun to make and I haven’t found anyone who doesn’t love it!!!????
Great recipe as is, but what about some caramel ice cream sauce on top? Yum !!
Always a favorite at my cook outs & holiday parties!
I love this recipe! I originally got it from my aunt, but could not find her write up. I have made this in a day before and it still comes out delicious. After I have the hot thick mixture made, I put it in the freezer to cool and whisk every 10 minutes until cool. While I am waiting for it to cool, I cut up my apple chunks and mix them with the pineapple chunks. The juice from the pineapple chunks keeps the apples from turning brown. Once the thick mixture has cooled, I mix that with the whipped topping. Then I add the marshmallows to the apple-pineapple mixture before adding in the whipped topping mixture (I find the acidity of the pineapples causes the marshmallows to shrink). I keep the nuts separate for people who have allergies, I figure everyone else can add them in as they please.
Oh my. This is so delicious. I didn’t have pineapple chunks so i decid to go ahead and try it with the crushed pineapple I did have. I drained it really well and carried on with the recipe. I wasn’t sure about the peanuts but I did have some honey roasted peanuts so I decided to add half of what was called for. We liked the crunch the peanuts gave to the salad. When I make this again, and I will for sure make it again, I will used crushed pineapple again. You could eier use nuts or leave them out the salad would be great either way. Thanks for sharing this will be on my potluck rotation.
This was super delicious!! Definitely a family favorite from now on. I did add raisins too 🙂
I used Planters salted spanish peanuts and granny smith apples and it was delicious I did strain the pineapple in a wire strainer for a good while to make sure all the juice was out. I would definetly make this one again and again!
This is a wonderful recipe. It is easy to make and delicious. I made it for a going away party and received raves. I did change and add. I added walnuts instead of peanuts. Taste so much better and used gala apples instead of tart. This is recipe is definitely a keeper. This is also a great recipe with coconut added into it.
I mix everything and let it sit overnight as it gets better. I also use 3 apples – usually 2 granny smiths and 1 other apple. The sour flavor of the granny smith apples cuts the sweetness just right. I may try to cut the sugar next time, but it is GREAT as is.
A classic favorite for my family! Love serving it with a drizzle of caramel sauce over the top.
Good recipe, mine got a bit too liquified, since all I had on hand was crushed pineapple ,I wont make that same mistake again! I used one granny smith and one red delicious. The combo made for a nice tart and sweet crunch. I also didint peel the apples, it added a nice color to an otherwise white and bland looking salad! Will make again
Yum! My mother-in-law introduced me to taffy apple salad many Thanksgiving’s ago. I loved it so much, I knew I had to eventually make it myself. This is exactly how my MIL makes hers. The only difference is that she leaves the peels on her apples. I agree that leaving them on adds a nice pop of color. For a pretty presentation, I served this in a large glass bowl and garnished with a few more peanuts. NOTE: ALWAYS add flour (or cornstarch – any thickener) to cold liquid FIRST. The idea is to form a slurry that you add to your other ingredients. If you don’t, you’ll end up with tiny (unappealing) lumps of undissolved flour that are impossible to blend no matter how long you stir. Other than this obvious oversight, this recipe is spot on. Thanks for sharing, Jeanne. I’m sure my neighbors will gobble up the leftovers I bring over there tomorrow! 🙂
Try using honey roasted peanuts instead of Spanish peanuts – it’s great!
This was delicious and very easy to prepare. The only thing I did differently was cut up a can of sliced pineapple b/c that is all I had and added walnuts instead of peanuts. This was a big hit. I am asked to make it for all of my family get together’s. Thanks for a great recipe.
I used gala & granny smith (twice what it calls for), apple cider vinegar, & party peanuts for sweet/salty flavor. The sauce takes awhile to cook down, but it’s so worth the creamy yumminess!!