Y’all its fall! That means the hunt for tasty comfort food is on. This Taffy Apple Salad is the perfect combination of sweet and savory to sate any early fall cravings… and it’s great alongside holiday meals as well!
As far as marshmallow salads and Ambrosia go… I love them and always have! When I learned of this one from Michael’s family I was deeply in love!! I got the recipe and with a few tweeks to match our tastes it’s easy to make and always a welcome treat in our house.
Apples are a star in the recipe, but you don’t want the chunks to be too big. When you cut them make sure they’re small enough to give the perfect bite of the salad. You’ll need to cut the apples small enough so you can have apple, peanut, and marshmallow in every bite.
For the peanuts, I recommend adding about 10 oz of them to the salad. You can do more or less based on your taste though.
The process should be started the night before you want to eat it. The taffy sauce will need to chill in the fridge over night, so keep that in mind. If you’re planning on eating it late in the day you can make the sauce early and let it chill for at least 8 hours.
Taffy Apple Salad
Ingredients:
- 1 20oz can Pineapple in syrup
- 1 Egg
- 1/2 C. Sugar
- 1 Tbsp Flour*
- 1 Tbsp white vinegar
- 2 C. Mini marshmallows
- 8oz Container of whipped cream, chilled
- 2-3 Granny smith apples
- Cocktail peanuts (about 10oz)
Instructions:
- Separate the syrup from the pineapple. Set pineapple chunks aside.
- In a sauce pan bring pineapple syrup, egg, sugar, flour, and vinegar to a boil. Stirring occasionally. Boil until thick and the consistency of gravy.
- Transfer sauce to a bowl and cover with plastic wrap. Place in fridge over night.
- Add peanuts to sauce and stir to combine.
- Chop apples into bite size pieces and fold into whipped cream.
- Mix sauce mixture into the apples. Add mini marshmallows.
- Cover and chill until ready to serve.
Notes:
*You can use gluten free flour in place of normal flour. I frequently use Bob’s Redmill 1-to-1 gluten free flour in this recipe because it’s what I most normally have on hand. It always turns out without any problems thickening.
I 100% recommend using Granny Smith apples. The tart bite isn’t as noticeable in this recipe with all the other flavors. However, if you have an aversion to them I’d recommend using sweet Gala apples but you might need one more.
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