Taffy Apple Salad: A Sweet & Tangy Delight

Ingredients

• 2.5 cups miniature marshmallows
• 1 (15 ounce) can pineapple chunks - drained with juice reserved
• 0.5 cup white sugar
• 1 egg, beaten
• 1.5 tablespoons distilled white vinegar
• 1 tablespoon all-purpose flour
• 1.5 cups roasted Spanish peanuts
• 1 (8 ounce) container frozen whipped topping, thawed
• 2 tart apples - peeled, cored and chopped

Instructions

1. In a medium bowl, mix the marshmallows and pineapple chunks. Cover the bowl and refrigerate for at least 8 hours or overnight.
2. In a small saucepan, combine the reserved pineapple juice, sugar, beaten egg, vinegar, and flour. Cook over medium-low heat, stirring constantly until the sauce has thickened. Transfer to a separate medium bowl, cover, and refrigerate for a minimum of 8 hours or overnight.
3. Gently fold together the chilled marshmallow mixture and thickened sauce in a large serving bowl. Add the peanuts, whipped topping, and apples, stirring until everything is evenly distributed. Cover the salad and refrigerate until you are ready to serve.

Nutrition

• Calories: 410 kcal
• Fat Content: 21 g
• Fiber Content: 4 g
• Sugar Content: 40 g
• Sodium Content: 142 mg
• Protein Content: 9 g
• Cholesterol Content: 23 mg
• Carbohydrate Content: 50 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g