Taffy Apple Salad
Taffy Apple Salad
This taffy apple salad is a classic recipe that was very popular at Summer parties in the 1980’s. Fluffy marshmallows, crushed pineapple, peanuts and a custard like mixture you let sit in the fridge overnight to create the perfect texture. All of this comes togethers and is topped with peanuts and granny smith apples to create a fluffy Midwest “salad” that tastes exactly like a taffy apple. Perfect for Summer get togethers or holiday desserts.
If you were any kind of party go’er in the 1980’s, this salad was worth its weight in gold. People went crazy when you brought this to a party. There was also a snickers candy bar version of this salad that was equally, if not more popular. This taffy apple salad is light tasting, refreshing, slightly sweet and really does taste like a taffy apple.
The full recipe is below on a recipe card. The card is printable and I have a Pinterest Pin button on the top right corner that you can use to pin this recipe. If you feel so inclined, give me a follow on Pinterest!
I have shared these stories before but I will share again for new readers. This recipe was a favorite made by my late Mother In Law, Rose. Rose loved to cook. When she was sick, she gifted me her collection of recipes. In this binder were her handwritten recipes, as well as the ones she collected from others. I cherish this gift she gave me. I often make these recipes and we all think of her. It is always so wonderful to open this book and see her handwriting as well. Below is a picture of one of her other wonderful recipes for Baked Chicken Salad. This is easy and delicious.
Pudding In The Mix
The recipe for this Taffy Apple Salad has you make a sort of pudding that sits overnight. This is a very easy step. Just be sure that you do not over cook the mixture. You want to make sure this is silky and smooth and not chunky. It will come out perfectly if you control the heat and make sure that you are whisking to make sure you combine the flour and sugar properly. This mixture sits overnight and adds the perfect silken texture.
- 3 cups of mini marshmallows
- 1 can (20 oz) crushed pineapple, drained, but save the juice
- 1 beaten eggs
- 1/2 cup white sugar
- 1.5 tablespoons vinegar
- 1 tablespoon of flour
- 8 ounces Cool Whip
- 1.5 cups of unsalted peanuts, chopped
- 4 granny smith apples, skin on, diced
- In a bowl combine the mini marshmallows and crushed pineapple, Cover and keep in fridge overnight.
- In a small sauce pan add the pineapple juice, sugar, egg, vinegar, flour and heat to boil while whisking. You may need to reduce heat so it is not boiling too hard, whisk and cook for about one minute until it is thick like pudding. Cover this and put in the fridge overnight.
- The next day take out the marshmallow mixture and pudding mixture, combine together.
- Add 8 ounces of cold cool whip and the peanuts. Then add in the apples.
- Chill for one hour before serving.
- Top with some peanuts, a few mini marshmallows and apples for decor. I also have done a drizzle of caramel or butterscotch ice cream topping.