Taffy Apple Salad

Taffy Apple Salad by @browneyedbaker :: www.browneyedbaker.com

I talked yesterday about spending Sundays at my grandma’s when I was growing up. My grandma opened her house not just to her entire family, but to whoever was important to them, as well. Over the years, there were countless friends that graced her Sunday table, and holidays were no exception. Not long after I graduated from college, one of my mom’s best friends lost her husband. For a few years, she and her son would spend Thanksgiving with our family. Each year, she would bring this dessert salad as her contribution to the holiday meal. My grandma was the queen of ambrosia, and this was very similar, so I naturally loved it. It was one of those dishes that I always remembered, and I finally asked my mom if she could get the recipe from her friend.

Taffy Apple Salad by @browneyedbaker :: www.browneyedbaker.com

As I mentioned, this reminded me a lot of my grandma’s classic ambrosia salad, with a few different variations. This dessert salad starts with marinating miniature marshmallows with crushed pineapple overnight. A basic custard mixture is made with pineapple juice and is also refrigerated overnight. The next day, the two are mixed together, along with fresh apples, peanuts and some Cool Whip to bring it all together. I love the crunch of the fresh apples, the salty peanuts, and of course the pineapple and marshmallows!

While ambrosias aren’t the fanciest of desserts, they are total dessert comfort food, and a great light dessert alternative after a heavy meal. This one in particular reminds me of how holidays are about coming together to celebrate family and friendships.

Taffy Apple Salad by @browneyedbaker :: www.browneyedbaker.com

One year ago: DIY: Homemade Twinkies
Two years ago: Chocolate Chip Cookie & Oreo Fudge Brownie Bars
Three years ago: Thanksgiving Leftovers Casserole

Taffy Apple Salad

Yield: 10 to 12 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

A deliciously light sweet and salty dessert.


1 (20-ounce) can crushed pineapple
2 cups miniature marshmallows
½ cup granulated sugar
1 tablespoon all-purpose flour
4½ teaspoons white vinegar
1 egg, lightly beaten
2 Granny Smith apples, diced
1½ cups peanuts
1 (8-ounce) tub Cool Whip


1. Drain the juice from the can of pineapples into a small saucepan; set aside.

2. In a medium bowl, stir together the remaining crushed pineapple and the miniature marshmallows. Cover and refrigerate overnight.

3. In the small saucepan with the pineapple juice, add the sugar, flour, vinegar and egg, and whisk together. Place the pan over medium heat and cooking, stirring constantly with a rubber spatula, until the mixture thickens and reaches 170 degrees F on an instant-read thermometer. Strain the mixture through a fine-mesh sieve into a large bowl. Let cool to room temperature, then cover and refrigerate overnight.

4. The next day, add the pineapple and marshmallow mixture to the custard, then stir in the chopped apples and peanuts. With a rubber spatula, fold in the Cool Whip until completely combined. Serve immediately or cover and refrigerate until serving. Leftovers can be kept in the refrigerator, covered, for up to 3 days.


18 Responses to “Taffy Apple Salad”

  1. Farah on November 26, 2013 at 1:51 am

    Oh my, this looks so good! Green apples and marshmallows-how can I resist? Can’t wait to try it.


  2. Jennifer @ Peanut Butter and Peppers on November 26, 2013 at 8:32 am

    What a fun recipe! I love the spin on it and it’s way better than traditional ambrosia salad!! This recipe is a keeper!


  3. Robby on November 26, 2013 at 9:03 am

    I can see how this would be kid nirvana. These sorts of nostalgic treats are always a winner, even when we know they are not the latest thing, or good for us. I don’t recall this one, so obviously it will need a test drive.


  4. Karen on November 26, 2013 at 10:07 am

    okay this is a good start 🙂 add chopped up Snickers bars and you have kid nirvana 🙂


  5. Chelsea @chelseasmessyapron on November 26, 2013 at 10:10 am

    I love that there are candies and marshmellows popping up in salads. Yum! And granny smith are my favorite apples!


  6. Sana on November 26, 2013 at 11:15 am


    We don’t get cool whip in Saudi Arabia so what would be a suitable alternative please?

    Tis recipe looks great!


    • Martha in KS on November 26th, 2013 at 7:48 pm

      You can use real whipped cream. It will be even more delicious.


    • Michelle on November 26th, 2013 at 9:34 pm

      Yes, about 2 to 3 cups of fresh whipped cream would be a perfect substitute. I personally would add a little sugar and vanilla extract to sweeten it up a bit.


      • Sana on December 4th, 2013 at 2:33 pm

        Thanks, I shall be trying this


  7. Laura @ Laura's Baking Talent on November 26, 2013 at 11:18 am

    This looks great. Love old family favorites. Thanks for sharing 🙂


  8. Carolina González on November 26, 2013 at 11:41 am

    It looks Fantastic!


  9. Darlene on November 26, 2013 at 11:46 am

    My taffy apple salad recipe is a little different. It uses a little less vinegar, peeled apples, and spanish peanuts.


  10. Miss Messy on November 26, 2013 at 2:51 pm

    I’ve never heard of anything like this before.. looks great!


  11. Holly on November 29, 2013 at 7:44 pm

    Aw! I have the best memories of meals at your grandmas! Thanks!


  12. audrey on November 30, 2013 at 12:39 pm

    i made this recipe and brought it to my daughters for Thanksgiving,it was a big hit! We didn’t eat it as a desert,we put it on the plate right along with everything else and it was delish…..i will make it again for christmas and to make it a bit more festive i will add maraschino cherries..


  13. lorie on December 5, 2013 at 6:37 pm

    i have a little one allergic to eggs can i omit this and what to do besides?


    • Michelle on December 6th, 2013 at 4:49 pm

      Hi Lorie, You essentially mix together a custard. Without the eggs, I’m not sure how it would work, but you could substitute store-bought vanilla pudding (maybe 1 to 2 cups) for that entire mixture, although the pudding will be a little thicker.


  14. Darlene on November 4, 2015 at 11:35 am

    I had to check out your recipe and it’s very similar to the one I have. the only differences I see are the amount of vinegar and the amount of peanuts


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