Taffy Apple Dessert

Ingredients:

1 (20-ounce) can crushed pineapple
2 cups miniature marshmallows
1/2 cup granulated sugar
1 tablespoon all-purpose flour
4 1/2 teaspoons white vinegar
1 egg, lightly beaten
2 Granny Smith apples, diced
1 1/2 cups peanuts (I use chopped cashews)
1 (8-ounce) tub Cool Whip (I use 8 oz heavy cream, whipped)

Directions:

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.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Source: Brown Eyed Baker