Taffy Apple Salad (addicting)
1 (16 oz) can chunk pineapple in heavy syrup, save the syrup in a separate bowl
2 cups mini marshmallows
1/2 cup sugar
1 T flour
1 1/2 cups peanuts
1 1/2 T vinegar
4 oz Cool Whip
2-3 unpeeled Granny Smith apples, cored and chopped into bite size chunks
2-3 unpeeled red apples, cored and chopped into bite size chunks
The night before, drain the pineapple, reserving the syrup. Mix the pineapple chunks and marshmallows in a bowl and cover. Refrigerate. Mix together the syrup, flour, sugar, vinegar, and (well-beaten) egg in a saucepan over low heat until the syrup is thick, about 10-15 minutes. Make sure you watch this so it doesn't overflow the pan. Once heated and thick, put into another bowl and refrigerate overnight.
The next day, combine both bowls and add the Cool Whip. Add in the chopped apples and peanuts and serve.
Pairs Well With
This is a great summertime recipe - great to take to parties or cookouts. I usually double this and be sure you start it the night before you need it.