Recipe #29: Caramel Apple Salad...Yes, and You'll Love It!!!

When my sister, brother and I were kids back in Chicago, many times our dad would surprise us in the fall with caramel apples.  They would be covered in caramel and chopped peanuts, and would be placed upside down in a large cupcake paper with words saying "Affy Tapple".   It was such a nice treat, and I coveted those things.   A friend passed this recipe along to me about 23 years ago.  Bridget said, "try this recipe, it taste just like taffy apples."  Well, I was skeptical, but made it anyway.  And, because I know you're probably skeptical as well, I would like you to make it anyway.  I wouldn't steer you wrong, and it does get quite addictive.  I eat bowls of this stuff when I make it.   I hope you enjoy it as much as I do. 

16 oz can diced pineapple                                     4 cups mini marshmallows
1/2 cup sugar                                                         1 1/2 tbsp vinegar
1 tbsp flour                                                            8 oz container Cool Whip
1 egg, beaten                                                         3 apples sliced, (I wouldn't use granny smith)
1 1/2 cups roasted, salted Spanish peanuts

Drain pineapple, saving juice.  I put the pineapple in a sieve and place over a glass measuring cup.  I also press on the pineapple to get more juice out.  Stir pineapple and marshmallows together in a medium bowl and set aside.  Combine beaten egg, pineapple juice, flour, sugar and vinegar in a medium saucepan and whisk on medium heat until thickened.  You need to whisk constantly, but it should come together in about 5 minutes or so.  Cool (I place in a shallow flat bowl so the mixture will cool quicker, see below).   In a large bowl, combine the mixture with the Cool Whip until blended...I use a large slotted spoon for this.   Add marshmallow mixture, apples and nuts, and stir to combine.  Chill for at least 2 hours.  Bon appetit!

This recipe is dedicated to Kris from Salt Lake City...