Grilled Caramel Apple Skewers

How to Make Grilled Caramel Apple Skewers

1. 1

   Step 1: Prep apples, marshmallows and soak skewers

   Active 15 min · Passive 30 min

   Place wooden skewers in cold water to soak for 30 minutes to reduce charring. Meanwhile core the apples and cut each into 8 wedges (about 3–4 wedges per apple per skewer plan). Melt 1 tablespoon of the butter and toss the apple wedges with that butter and 1 teaspoon ground cinnamon. Thread 3 apple wedges and 2 large marshmallows onto each skewer to make 8 skewers total.

   For this step

   • 4 mediumMedium apples (Fuji or Honeycrisp)
   • 8 countWooden skewers
   • 1 teaspoonGround cinnamon
   • 16 countLarge marshmallows
   
2. 2

   Step 2: Make the quick bourbon-caramel drizzle

   Active 8 min · Passive 5 min

   In a small saucepan over medium heat, melt the remaining 1 tablespoon butter with 1/2 cup packed brown sugar; stir until the sugar dissolves and begins to bubble, 2–3 minutes. Stir in 1/4 cup (about 60 ml) of the heavy cream and 2 tablespoons bourbon, reduce heat and simmer 2–3 minutes until glossy and slightly thickened. Stir in 1/8 teaspoon flaky sea salt, remove from heat and let cool 4–5 minutes (the drizzle will thicken as it cools). Note: you will use the remaining ~1 tablespoon (15 ml) heavy cream if you make the chocolate dip in Step 4.

   For this step

   • 1/2 cupPacked brown sugar
   • 2 tablespoonsBourbon
   
3. 3

   Step 3: Two-zone grill: sear apples, finish indirect and toast marshmallows

   Active 12 min

   Set up the grill for two-zone cooking: one side on high (direct heat, ~450–500°F / 230–260°C) and the other side off or on low for indirect heat. Oil the grill grates lightly. Place skewers over the direct heat and sear the apple wedges 2–3 minutes per side until caramelized and charred in spots, then move the skewers to the cooler indirect side to let the fruit finish cooking and the marshmallows gently puff and brown — about 3–4 minutes. Rotate as needed so marshmallows get golden without burning; total grilling time is about 10–12 minutes.
   
4. 4

   Step 4: (Optional) Make a quick chocolate dip

   Active 5 min

   If using the chocolate dip, heat the remaining ~1 tablespoon (15 ml) heavy cream until just simmering and pour over 4 ounces (113 g) semisweet chocolate chips in a heatproof bowl. Let sit 30 seconds, then whisk until smooth. Keep warm in a thermos or small pot on the cooler side of the grill while finishing the skewers.

   For this step

   • 4 ouncesSemisweet chocolate chips (optional dip)
   
5. 5

   Step 5: Assemble, finish with drizzle and serve

   Active 5 min

   Arrange hot skewers on a platter, spoon the warm bourbon-caramel drizzle over the skewers (about 1–2 tablespoons per two skewers), and sprinkle the remaining 1/8 teaspoon flaky sea salt over the top. Serve immediately with the chocolate dip on the side for dunking. This recipe makes 8 skewers total — serve 2 skewers per person (serving = 2 skewers).
   

1. Place wooden skewers in cold water to soak for 30 minutes to reduce charring. Meanwhile core the apples and cut each into 8 wedges (about 3–4 wedges per apple per skewer plan). Melt 1 tablespoon of the butter and toss the apple wedges with that butter and 1 teaspoon ground cinnamon. Thread 3 apple wedges and 2 large marshmallows onto each skewer to make 8 skewers total.
2. In a small saucepan over medium heat, melt the remaining 1 tablespoon butter with 1/2 cup packed brown sugar; stir until the sugar dissolves and begins to bubble, 2–3 minutes. Stir in 1/4 cup (about 60 ml) of the heavy cream and 2 tablespoons bourbon, reduce heat and simmer 2–3 minutes until glossy and slightly thickened. Stir in 1/8 teaspoon flaky sea salt, remove from heat and let cool 4–5 minutes (the drizzle will thicken as it cools). Note: you will use the remaining ~1 tablespoon (15 ml) heavy cream if you make the chocolate dip in Step 4.
3. Set up the grill for two-zone cooking: one side on high (direct heat, ~450–500°F / 230–260°C) and the other side off or on low for indirect heat. Oil the grill grates lightly. Place skewers over the direct heat and sear the apple wedges 2–3 minutes per side until caramelized and charred in spots, then move the skewers to the cooler indirect side to let the fruit finish cooking and the marshmallows gently puff and brown — about 3–4 minutes. Rotate as needed so marshmallows get golden without burning; total grilling time is about 10–12 minutes.
4. If using the chocolate dip, heat the remaining ~1 tablespoon (15 ml) heavy cream until just simmering and pour over 4 ounces (113 g) semisweet chocolate chips in a heatproof bowl. Let sit 30 seconds, then whisk until smooth. Keep warm in a thermos or small pot on the cooler side of the grill while finishing the skewers.
5. Arrange hot skewers on a platter, spoon the warm bourbon-caramel drizzle over the skewers (about 1–2 tablespoons per two skewers), and sprinkle the remaining 1/8 teaspoon flaky sea salt over the top. Serve immediately with the chocolate dip on the side for dunking. This recipe makes 8 skewers total — serve 2 skewers per person (serving = 2 skewers).