Ingredients
- 1 can (20 ounces) crushed pineapple
- 4 cups miniature marshmallows
- 1 egg, gently 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 gently salted peanuts, coarsely chopped
Directions
- Drain pineapple, reserving juice. Inside a large bowl, combine pineapple and marshmallows cover and refrigerate for many hrs.
- Inside a saucepan, combine the egg, sugars, flour, vinegar and reserved pineapple juice prepare and stir until mixture thickens and reaches 160. Remove in the heat awesome. Cover and refrigerate.
- Fold whipped topping in to the chilled dressing. Add some apples and peanuts towards the pineapple and marshmallows. Fold dressing into fruit mixture. Refrigerate leftovers. Yield: 10-12 servings.
Initially printed as Taffy Apple Salad in Bountiful Harvest Cook book 1994, p76