Taffy Apple Salad |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 16 to 24 | ||||||||||||
| INGREDIENTS: | ||
| one 20-ounce can crushed pineapple in juice | 1/2 cup sugar | 1-1/2 tablespoons cider vinegar |
| 1 tablespoon all-purpose flour | 1 egg, beaten | 2 pounds Granny Smith apples (about 6 apples), sliced |
| 2 cups miniature marshmallows | one 12-ounce container frozen whipped topping, thawed | 1-1/2 cups peanuts, optional |
| 1 | Drain the pineapple, reserving the juice. Combine the reserved juice, the sugar, vinegar, flour, and egg in a small saucepan; whisk until well blended. Cook over medium heat until the mixture thickens, stirring constantly with 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 juice mixture and toss gently to blend thoroughly. |