2 c. cocktail peanuts
3 apples, diced (peel if desired)
1 (12 oz.) Cool Whip
1 egg, well beaten
1/2 c. white sugar
1/2 tbsp. white vinegar
1 tbsp. flour
2 c. white mini-marshmallows
1 can (approx. 12 oz.) tidbit pineapple (reserve juice)

Put pineapple juice in saucepan. Add flour, sugar, egg and vinegar. Cook until thick (approximately 5 minutes). Refrigerate overnight or until cool. When mixture is cool, fold in Cool Whip. Then fold in rest of ingredients.

The more peanuts you add the more taffy taste you'll get.