One of our favorite desserts to fix when we have company is Caramel Apple Salad. It is super yummy and good for apples that are getting a little old.

Before Emery started, he washed his hands with goat milk soap, then read over the kid friendly recipe and got out all of his ingredients:

He then opened the canned pineapple:

And poured off the juice into a pot (it’s ok if a little fruit gets in).  He left the fruit in the can and set it aside:

Next he added the sugar:

Then he added the flour:

And the white vinegar: 

Then he cracked an egg:

And scrambled it:

And then added it to the pan and put the pan on medium heat:

You can omit the egg for a vegan recipe.  The mixture won’t get as thick, but it still tastes great (I know because we’ve forgotten the egg in the past!)  

While the mixture is cooking, he chopped the apples:

And took frequent breaks to stir the mixture:

Once the mixture was thick (about 5-10 minutes), he placed it in the fridge or freezer to cool. He then added the pineapple fruit to the apples and stirred so they wouldn’t brown:

Once the mixture was thoroughly chilled, he poured it into the bowl with the apples and pineapple and stirred it all well:

If you’re not ready to serve the apple salad, at this point you can cover it and put it in the fridge til you’re ready to serve it.  

Once he was ready, he added the peanuts:

And the caramels: 

When making this recipe, I previously purchased bags of caramels where each piece was individually wrapped.  I would have the children unwrap each piece and then I would cut each caramel into 4 pieces.  I was thrilled when I discovered that they now have caramel bits available.  Yep!  You can now purchase unwrapped caramel in bite size pieces!  Brilliant!

You can also add mini marshmallows if you want, but we don’t.  Once everything has been stirred together, the last thing to do is to add the whipped topping:

Gently stir in the whipped topping til it is evenly distributed:

And serve:

And eat:

And enjoy:

If you don’t finish the apple salad right away, it stores well in the fridge.  But be aware that the acidity from the pineapple will melt the caramels.  So don’t be surprised if they disappear!

Recipe

Printable (kid friendly) version

Wash your hands

Add to a large pan,

• Juice only from 20 oz can crushed pineapple (set fruit aside)
• ½ cup sugar
• 2 tsp flour
• 1 egg, beaten (do not use for a vegan alternative)
• 1 ½ tsp white vinegar

Cook over medium heat until think

Place mixture in fridge or freezer until chilled thoroughly

In a large bowl add,

• 5 large apples, diced
• canned pineapple that was set aside
• Cooled mixture from freezer

Cover and keep in refrigerator until ready to serve

When ready to serve add,

• 11 oz bag of caramel pieces
• 1 ½ cups salted peanuts
• 2 cups mini marshmallows (optional)

Stir well

Carefully stir in,

• 6 oz cool whip

Stir until coated thoroughly and serve.

Let me know what you think!