Taffy Apple Salad

Taffy apple salad isn’t a dish you’d forget, but it hasn’t been that well known outside the Midwest until now. Chicago’s much-loved caramel apples provide the inspiration for this sweet, fruity dish that you can make ahead and take to a party, backyard barbecue or holiday get together. 

There’s some debate about whether taffy apple salad is a dessert, side dish or even a salad. You can enjoy it in a number of ways and it’s an easy-to-make recipe for encouraging kids to learn skills in the kitchen. A little help might be needed to keep the custard silky and smooth, but the rest just combines without any special flourishes.

Ingredients for Taffy Apple Salad

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• Pineapple: Used crushed pineapple or pineapple chunks. The sweet acidity provides the salad’s signature ingredient.
• Marshmallows: Soft, pillowy miniature marshmallows give the salad its bulk and texture.
• Egg: Lightly beat a whole egg to make the base for the pudding.
• Sugar: You’ll need both regular white and packed brown sugar for this unmistakably sweet dish.
• All-purpose flour: Thickens the pudding to give it that velvety finish.
• Cider vinegar: It won’t turn the recipe sour, but it will keep the apple pieces crisp and white. 
• Frozen whipped topping: Allow it to thaw until its creamy and foldable.
• Apples: Dice unpeeled apples, combining a selection of varieties if you have options to choose from.
• Peanuts: Coarsely chop some lightly salted peanuts for that distinctive crunch and saltiness.

Directions

Step 1: Combine the pineapple and marshmallows

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Drain the pineapple pieces, reserving the juice for step 2. Combine the pineapple with the mini marshmallows, cover and refrigerate for a few hours or even overnight.

Step 2: Make the pudding

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In a saucepan, combine the beaten egg, sugars, flour, vinegar and reserved pineapple juice. Stirring constantly, heat the mixture until it thickens and reaches 160°F. Remove from the heat, allow it to cool, cover and refrigerate for a few hours or overnight. 

Step 3: Bring all the ingredients together

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Gently fold the (thawed) whipped topping into the chilled pudding mixture. Add the apple pieces and chopped peanuts to the pineapple and marshmallows. Fold the dressing into the fruit mixture and serve chilled.

Editor’s Tip: Stir the pudding patiently over a medium heat so as not to overcook it and to get that smooth consistency. It will thicken even further while resting.

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Recipe Variations

• Add candy bars: A popular variation involves breaking up chilled candy bars for maximum sweetness and crunch. Try Snickers, Mars or Twix. 
• Drizzle with caramel sauce: It’s more than a colorful design on top. It’s an extra layer of sweetness. Use ready-made caramel or salted caramel sauce or make your own. 
• Diversify your peanuts: Honey roasted peanuts are a stickier alternative to oily salted nuts, or you could toast your own Spanish peanuts to get the brittle red skin. 

How to Store Taffy Apple Salad

Store taffy apple salad in an airtight container in the refrigerator for up to 3 days. After that, it tends to get a little watery.

Can you make taffy apple salad ahead of time?

You’ll get the best depth of flavor if you can make this a few hours or even a day ahead of time to let the sweetness, acidity and saltiness settle. The creamy pudding/custard thickens during chilling too.

Taffy Apple Salad Tips

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How do I stop the apples from turning brown?

Any liquid with a little acidity will stop the apple pieces oxidizing, and this recipe gives you pineapple juice to play with. Save a little to soak the apple in and your pieces will stay light colored. 

Is there a healthier version of this taffy apple salad recipe?

This is the point where we’d often suggest substituting yogurt for cream, or sweetener for sugar, but on this occasion, the best option is to reduce portion size if you’re counting calories. It’s a dish that’s supposed to taste like an extravagant treat, not a sensible choice. 

What are the best apples to use?

You’ll often see that caramel apple and taffy apple salad use sweet but tart varieties, such as Granny Smith, Honeycrisp or Fuji. These are the best apples for salads. Avoid dark varieties such as Red Delicious, whose skin has a bitter, metallic flavor.