Grilled Caramel Apple Boats with Candy Crunch

How to Make Grilled Caramel Apple Boats with Candy Crunch

1. 1

   Step 1: Halve and hollow the apples; prep toppings

   Active 12 min

   Halve 4 medium apples lengthwise to make 8 apple boats. Use a small spoon or melon baller to scoop a shallow cavity (leave about 1/4" of flesh so the boat keeps its shape). Toss the cut sides with melted butter and the cinnamon so they’re lightly coated. Arrange the marshmallows and the crushed candy in small bowls for easy filling later.

   For this step

   • 4 mediumMedium apples (Fuji or Honeycrisp)
   • 2 tablespoonsUnsalted butter
   • 1 teaspoonGround cinnamon
   • 12 countLarge marshmallows
   • 1/2 cupCrushed candy mix (toffee, chocolate bars, peppermint, or similar)
   
2. 2

   Step 2: Make the quick caramel (or use a shortcut)

   Active 10 min · Passive 5 min

   In a small saucepan over medium heat, melt the 2 tablespoons butter with 1/2 cup packed brown sugar and 1/3 cup heavy cream, stirring until the sugar dissolves and the mixture thickens slightly (about 4–6 minutes). Remove from heat and stir in the optional 2 tablespoons bourbon and 1/4 teaspoon flaky sea salt off the flame to finish. If you’re short on time, substitute about 1/2 cup store-bought caramel sauce warmed briefly (not listed) and stir in the bourbon and salt if you like.

   For this step

   • 1/2 cupPacked brown sugar
   • 1/3 cupHeavy cream
   • 2 tablespoonsBourbon (optional)
   • 1/4 teaspoonFlaky sea salt
   
3. 3

   Step 3: Set up a two-zone grill and sear apple boats

   Active 8 min · Passive 10 min

   Build a two-zone fire (gas: light one side to medium-high, keep the other side off; charcoal: bank coals to one side). Clean and oil the grate. Place apple boats cut-side down over the direct heat to get a nice char—watch carefully and sear 3–4 minutes until caramelized, then move the apples to the cooler indirect side to finish cooking for 6–8 minutes with the lid closed so they soften but hold their shape.
   
4. 4

   Step 4: Fill, toast marshmallows and finish on the grill

   Active 8 min

   Return each apple boat to the grill indirect zone cut-side up. Spoon a generous tablespoon (or more) of the warm caramel into each cavity, top with 1–2 marshmallows and close the lid just long enough—about 1–2 minutes—for the marshmallows to soften and brown but not burn. Remove, immediately sprinkle with the crushed candy, a pinch more flaky sea salt to taste, and offer the optional warmed semisweet chocolate chips for dipping (melt chips in a small heatproof bowl over the grill or on the stove).

   For this step

   • 4 ouncesSemisweet chocolate chips (optional for dipping)
   
5. 5

   Step 5: Plate, serve and optional boozy twist

   Active 2 min

   Serve warm directly from the grill—each apple makes one boat; this recipe yields 8 apple boats. For a boozy variation, drizzle another teaspoon of warmed bourbon into each caramel bowl before topping or stir 1 teaspoon of bourbon into the warmed store-bought caramel shortcut; keep extra bourbon out of reach of children. Suggested mix-ins: chopped toasted pecans, a smear of peanut butter in the cavity before filling, or a sprinkle of cinnamon-sugar.
   

1. Halve 4 medium apples lengthwise to make 8 apple boats. Use a small spoon or melon baller to scoop a shallow cavity (leave about 1/4" of flesh so the boat keeps its shape). Toss the cut sides with melted butter and the cinnamon so they’re lightly coated. Arrange the marshmallows and the crushed candy in small bowls for easy filling later.
2. In a small saucepan over medium heat, melt the 2 tablespoons butter with 1/2 cup packed brown sugar and 1/3 cup heavy cream, stirring until the sugar dissolves and the mixture thickens slightly (about 4–6 minutes). Remove from heat and stir in the optional 2 tablespoons bourbon and 1/4 teaspoon flaky sea salt off the flame to finish. If you’re short on time, substitute about 1/2 cup store-bought caramel sauce warmed briefly (not listed) and stir in the bourbon and salt if you like.
3. Build a two-zone fire (gas: light one side to medium-high, keep the other side off; charcoal: bank coals to one side). Clean and oil the grate. Place apple boats cut-side down over the direct heat to get a nice char—watch carefully and sear 3–4 minutes until caramelized, then move the apples to the cooler indirect side to finish cooking for 6–8 minutes with the lid closed so they soften but hold their shape.
4. Return each apple boat to the grill indirect zone cut-side up. Spoon a generous tablespoon (or more) of the warm caramel into each cavity, top with 1–2 marshmallows and close the lid just long enough—about 1–2 minutes—for the marshmallows to soften and brown but not burn. Remove, immediately sprinkle with the crushed candy, a pinch more flaky sea salt to taste, and offer the optional warmed semisweet chocolate chips for dipping (melt chips in a small heatproof bowl over the grill or on the stove).
5. Serve warm directly from the grill—each apple makes one boat; this recipe yields 8 apple boats. For a boozy variation, drizzle another teaspoon of warmed bourbon into each caramel bowl before topping or stir 1 teaspoon of bourbon into the warmed store-bought caramel shortcut; keep extra bourbon out of reach of children. Suggested mix-ins: chopped toasted pecans, a smear of peanut butter in the cavity before filling, or a sprinkle of cinnamon-sugar.