Taffy Apple Salad

Saturday, July 10, 2010

20-oz. can Pineapple Chunks, cut into smaller chunks

4 cups Miniature Marshmallows

1/2 cup Granulated Sugar

2 Tbs. All-purpose Flour

1-1/2 tsp. Vinegar

1 large Egg, well beaten

8 oz. Whipped Topping

1 1/2 cups Cocktail Peanuts

4 cups Granny Smith Apples, diced and peeled

Prepare the salad one night in advance of serving.

Drain the pineapple and keep the juice. In a large mixing bowl, blend together the pineapple chunks and miniature marshmallows. Refrigerate overnight.
In a saucepan over moderate heat, warm the pineapple juice with the sugar, flour, vinegar, and egg. Stirring constantly, cook until thickened. Refrigerate the mixture overnight.
On the day of serving, blend the pineapple and marshmallow mixture with the sauce, and add the whipped topping, cocktail peanuts, and diced Granny Smith  apples. Blend well. Refrigerate until you are ready to serve.


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