Taffy Apple Salad Food

TAFFY APPLE SALAD

Steps:

• Drain pineapple, reserving juice.
• In a large bowl, combine marshmallows and pineapple; cover and refrigerate for several hours.
• In a small saucepan, whisk the egg and sugars. Turn the heat to low andwhisk in the flour, cider vinegar, and pineapple juice.
• Cook and stir until mixture thickens and gets a little bit glossy and reaches 160 degrees.
• Remove from heat (at this time I also pass the liquid through a mesh strainer to remove the little egg bits if there are any. Sometimes this happens if you dont whisk it all together well in the previous step). Cool completely and refrigerate.
• Fold the cool whip into the chilled dressing.
• Add the apples and peanuts to the pineapple and marshmallows.
• Fold dressing into fruit mixture and garnish.

TAFFY APPLE SALAD

Steps:

• Drain pineapple, reserving juice. In a large bowl, combine pineapple and marshmallows; cover and refrigerate for several hours. , In a saucepan, combine the egg, sugars, flour, vinegar and reserved pineapple juice; cook and stir until mixture thickens and reaches 160°. Remove from the heat; cool. Cover and refrigerate. , Fold whipped topping into the chilled dressing. Add the apples and peanuts to the pineapple and marshmallows. Fold dressing into fruit mixture. Refrigerate leftovers.

TAFFY APPLE SALAD IV

Steps:

• Mix together the pineapple and marshmallows; set aside.
• In a saucepan, combine the reserved pineapple syrup, sugar, flour, egg and vinegar. Mix together well and cook over medium heat until slightly thickened. Set aside to cool.
• Add the whipped topping, pineapple mixture, apples and 3/4 cup peanuts. Mix together well and refrigerate until chilled. Sprinkle top with extra 1/4 cup peanuts.

EASY TAFFY APPLE SALAD

Steps:

• Combine fruit in large bowl. Gently stir in COOL WHIP and marshmallows.
• Refrigerate 1 hour.
• Stir in nuts just before serving.

TAFFY APPLE SALAD

Steps:

• Combine the pineapple chunks and marshmallows. Mix together, cover and refrigerate overnight.
• In a medium saucepan, stir together the pineapple juice, egg, flour, vinegar and sugar over medium low heat. Cook and stir sauce until thickened. Transfer to a medium sized bowl, cover and refrigerate overnight.
• In a large bowl, blend together the marshmallow mix and sauce. Stir in the peanuts, whipped topping and apples. Refrigerate until serving time.

TAFFY APPLE SALAD

Steps:

• Mix the first 5 ingredients together in a medium saucepan. Stir over medium heat until thick. Refrigerate until cooled.
• Peel and chop apples. Stir the apples, Kraft Cool Whip and 1 and 1/2 cups of the chopped peanuts into the the cooled mixture.
• Sprinkle top with remaining chopped peanuts.