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Taffy Apple Salad
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1 can (20 ounces) crushed pineapple
4 cups miniature marshmallows
1 egg, lightly beaten
1/2 cup sugar
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
4-1/2 teaspoons cider vinegar
1 carton (8 ounces) frozen whipped topping, thawed
3 cups diced unpeeled apples
1-1/2 cups lightly salted peanuts, coarsely chopped
Drain pineapple, reserving juice. In a large bowl, combine pineapple and
marshmallows; cover and refrigerate for several hours. In a saucepan, combine
the egg, sugars, flour, vinegar and reserved pineapple juice; cook and stir until
mixture thickens and reaches 160°. Remove from the heat; cool. Cover and
refrigerate. Fold whipped topping into the chilled dressing. Add the apples
and peanuts to the pineapple and marshmallows. Fold dressing into fruit mixture.
Refrigerate leftovers.
Yield: 10-12 servings.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |