Taffy Apple Salad

Taffy Apple Salad | theinspiredparent.com

Continuing our salad week, we’re hitting the sweet side with today’s recipe.

We’ve tried many versions of Taffy Apple Salad over the years as we searched for one with a great punch of caramel flavor, a nice mix of sweet & salty, one that travels well and is people-pleaser.

After tweaking things a bit, the ratios in this recipe gave us what we’re looking for & this delightful Taffy Apple Salad is the one we’ve stuck with for a few years now.

We love using Spanish peanuts — they’re pretty & we prefer the larger pieces of peanutty goodness — but if you prefer smaller bits, using salted, chopped peanuts would work, too.

Regarding the apples, we like adding tart & sweet in the mix to keep things balanced. It’s fun to change-up the varieties to see what you prefer the most.


Taffy Apple Salad


  • 1/2 c. brown sugar
  • 2 TBSP. lemon juice
  • 1 TBSP. cornstarch
  • 1 egg, beaten
  • 1 (20 oz.) can pineapple tidbits in juice (not syrup), reserve the juice
  • 1 (8 oz.) carton frozen whipped topping, thawed
  • 3 medium Golden Delicious apples, cored & diced
  • 2 medium Granny Smith apples, cored & diced
  • 3 c. miniature marshmallows
  • 2 c. salted Spanish peanuts


  1. Drain the pineapple over a bowl, lightly pressing the pineapple pieces to remove any extra liquid, reserving the juice. Cover the drained pineapple and place in the refrigerator.
  2. In a medium saucepan, combine the brown sugar, lemon juice, cornstarch, egg & pineapple juice. Cook over low heat, stirring constantly, 'til thickened - approximately 10 minutes. Pour into a small bowl & refrigerate for at least 1 hour, until completely cooled.
  3. In a large mixing bowl, fold together the cooled lemon/sugar/egg mixture with the whipped topping until combined. Add the pineapple pieces, diced apple, marshmallows & peanuts and lightly stir to combine.
  4. Pour the mixture into a pretty serving bowl & refrigerate for 3 hours before serving.


Another favorite apple combination of ours: use 3 Honeycrisp apples + 2 McIntosh apples, if in season. Honeycrisp & Granny Smith pair well together, too. Enjoy!



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