Taffy Apple Salad {Day 25}
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Taffy Apple Salad is a fruit salad like no other. I found this recipe in the newspaper when we lived in western Montana. I remember when I clipped it I thought I would probably never make it since it is a creamy fruit salad. I’m not a fan of creamy, mayonnaise-y fruit salads. It took me two years before I gave this recipe a try; I cannot believe I waited so long. I guess the lasting impression of soggy creamy fruit salads with mini marshmallows from family reunions and church dinners in the past did an injustice for the ever so famous fruit salads everyone seems to love.
The two things I changed in this recipe were the amount of whipped topping and the type of apples to use. A full tub of Cool Whip seemed to overtake the recipe, so I use only half a tub. The original recipe also called for Red Delicious; to me they are the worst tasting apple out there. I like a good crunchy apple with a good taste, and the Red Delicious just doesn’t do it for me.
Macintosh, Gala, and Fuji apples are our favorites to eat, so these are the apples I use for this salad. I’ve even tried the yummy Honeycrisp apples when they are at their rock bottom price. Have you tried those? If not, you need to! They are a little more on the expensive side, but so worth it.
When I made this during the Christmas holidays back home for get-togethers I leave the peeling on one red apple and add one Granny Smith to the bunch so it would give the green and red colors for the season. ~ A nice touch of color!
While I normally don’t buy tubs of whipped topping, I have found that homemade whipped cream doesn’t hold up like the store bought for this recipe. – Just something to think about.
Dice apples and give them a quick soak in some lemon/vinegar water to keep from browning and drain.
Place apples in a large enough bowl for mixing everything together.
In a medium pan mix sugar, flour, vinegar, egg, and pineapple, cook until thick. Let cool. When letting the pineapple mixture cool, I don’t let it cool completely. This will help the cool whip melt a little and not be so whippy. When cool, add peanuts and whipped topping and mix well and pour over apples. Mix until the apples are coated. Refrigerate until serving.
The longer the salad is refrigerated the better it tastes.
Have you missed any days of the 31 Days of Homemaking Series? You can catch up HERE.
Taffy Apple Salad
The two things I changed in this recipe were the amount of whipped topping and the type of apples to use. A full tub of Cool Whip seemed to overtake the recipe, so I use only half a tub. The original recipe also called for Red Delicious; to me they are the worst tasting apple out there. I like a good crunchy apple with a good taste, and the Red Delicious just doesn’t do it for me.
Macintosh, Gala, and Fuji apples are our favorites to eat, so these are the apples I use for this salad. I’ve even tried the yummy Honeycrisp apples when they are at their rock bottom price. Have you tried those? If not, you need to! They are a little more on the expensive side, but so worth it.
When I made this during the Christmas holidays back home for get-togethers I leave the peeling on one red apple and add one Granny Smith to the bunch so it would give the green and red colors for the season. ~ A nice touch of color!
While I normally don’t buy tubs of whipped topping, I have found that homemade whipped cream doesn’t hold up like the store bought for this recipe. – Just something to think about.
The original recipe calls for peanuts and I personally love how the peanut flavor works with everything else, but I have also used pecans and walnuts. So use whatever nuts you want.
Taffy Apple Salad
Ingredients:- 4 cups apples, peeled and diced
- ½ (8 oz) carton whipped topping
- 1 8 oz can crushed pineapple with juice
- 1 Tablespoon flour
- 2 Tablespoon apple cider vinegar
- ½ cup sugar
- 1 egg whisked
- 1 cup chopped peanuts
Dice apples and give them a quick soak in some lemon/vinegar water to keep from browning and drain.
Place apples in a large enough bowl for mixing everything together.
In a medium pan mix sugar, flour, vinegar, egg, and pineapple, cook until thick. Let cool. When letting the pineapple mixture cool, I don’t let it cool completely. This will help the cool whip melt a little and not be so whippy. When cool, add peanuts and whipped topping and mix well and pour over apples. Mix until the apples are coated. Refrigerate until serving.
The longer the salad is refrigerated the better it tastes.
Have you missed any days of the 31 Days of Homemaking Series? You can catch up HERE.
