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The chefs at Guyutes take homemade marshmallows to a higher level with infused corn syrup.

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Smoke on the Mellow at Guyutes - ALEXA ACE
  • Alexa Ace
  • Smoke on the Mellow at Guyutes

Late August in Oklahoma is not the most comfortable time for s’mores around the fire, as temperatures often remain around 90 degrees Fahrenheit even for several hours after sundown. Fortunately, the chefs at Guyutes have found a workaround until autumn arrives.

Jarrod Friedel and Matt Pryor call this invention Smoke on the Mellow.

“The recipe is going to be a blackberry-infused marshmallow, so it’s going to be using corn syrup that we’ve infused,” Pryor said.

He said to bring the temperature of the infused corn syrup up, then stir the heated mixture.

“It’s almost to a caramel state. It’s not too hot, so it’s not going to go into a solid sugar state once it hits that cold liquid, but it’s going to hit it and you’re just going to start adding air into it and it’s going to become fluffy,” Pryor said. “It’s going to start from a darker liquid to almost pale when you finish.”

Once they have set, drizzle them with chocolate and add graham crackers. For an added bonus, Friedel used a smoke gun on them to give the finished product a campfire smell.

“What I did was just drizzle all the way across from back and forth. You can do every single one, but trust me, it’s going to just ruin your hand,” Pryor said.  “You’re going to be cramped by the time you get done with them.”

He said the marshmallows will keep for about three weeks.

“You can use them in different purposes. You can make a hot chocolate and you can put one of these on top of it, let that infuse that way,” Pryor said.


So much of what we associate with the flavor of marshmallows are the chemicals and preservatives used to keep them on store shelves. This was my first homemade marshmallow, and I could taste the difference. The blackberry acts as a subtle accent to mask the subtle cannabis flavor. The graham cracker and chocolate add additional flavor and textural elements and act as more than just garnish. Despite the marshmallow’s relatively high dosage (each square I had was about 32 milligrams THC), I ate a little over half of one marshmallow and received a very mellow body high. It was just enough to have a slight relaxed sensation throughout the body with no cloudiness in the head.

  • Alexa Ace

Smoke on the Mellow


  • 3 packages unflavored gelatin
  • 1 cup blackberry juice
  • or other fruit juice
  • 1/2 cup ice-cold water
  • 12 ounces granulated sugar,
  • approximately 1 1/2 cups
  • 1 cup infused corn syrup
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1/4 cup confectioner’s sugar
  • 1/4 cup cornstarch
  • Nonstick spray


  1. Place the gelatin into the bowl of a stand mixer along with 1 cup of juice. Have the whisk attachment standing by. 
  2. In a small saucepan, combine 1/2 cup water, granulated sugar, corn syrup and salt. Place the mixture over medium-high heat, cover it and allow it to cook for 3-4 minutes. Uncover it, clip a candy thermometer onto the side of the pan and continue to cook the mixture until it reaches 240 degrees Fahrenheit, approximately 7-8 minutes. Once the mixture reaches this temperature, immediately remove it from the heat.
  3. Turn the mixer on low speed and slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip the mixture until it becomes very thick and is lukewarm, approximately 12-15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping, prepare the pan.
  4. Pour the mixture into the prepared pan, using a lightly oiled spatula to spread it evenly in the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover it. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
  5.  Turn the marshmallows out onto a cutting board and cut them into 1-inch squares using a pizza wheel dusted with the confectioner’s sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using more if necessary. Store the marshmallows in an airtight container for up to 3 weeks.


Infused corn syrup


  • 1 1/4 cups light corn syrup
  • 7 grams decarbed cannabis

Directions (for the no-strain method)

  1. Add water to a saucepan and heat the corn syrup up to 115-125 degrees Fahrenheit using a thermometer. Do not let the syrup bubble. Turn down the heat if necessary.
  2. Add 1 cup of syrup to a mason jar. 
  3. Place the top of a mason jar lid at the bottom of saucepan for a double boil setup. 
  4. Place 7 grams of decarbed cannabis into a cheesecloth sachet and tie it off with butcher string.
  5. Place the sachet into the syrup and place the jar in saucepan.
  6. Let the entire batch steep for 3-4 hours, and make sure the syrup does not bubble.
  7. Carefully remove the sachet from the oil. Do not squeeze. Discard the sachet or squeeze the remaining corn syrup into a separate container to use elsewhere. When you squeeze the decarbed cannabis, you release chlorophyll and it will make your dishes taste like the plant. You will lose some corn syrup in the process but should end up with a cup. Store it in cool, dark place.

Chem Dog from Samrath Dispensary

7g x 1000= 7000

7000 x 21.3 percent = 1491

1491mg divided by 16 tbsp = 93.1875 mg per tbsp

Recipe uses 1 cup, so 1491 divided by 20 servings = 74.55 percent per marshmallow



Chocolate drizzle


  • 1 1/2 to 2 pounds chocolate


  1. Finely chop 1 1/2 to 2 pounds of chocolate. Smaller amounts make it difficult to control the temperature changes. 
  2. Place two-thirds of the chocolate in a double boiler or metal bowl set over a saucepan of simmering water. Make sure the bottom of the bowl does not touch the water. Place a candy thermometer or digital thermometer in the chocolate and stir it frequently with a rubber spatula.
  3. Do not let the temperature of the chocolate exceed 120 degrees Fahrenheit for dark chocolate or 105 degrees Fahrenheit for milk or white chocolate. When the chocolate has fully melted, remove the bowl from the heat. Wipe the bottom of the bowl to get rid of any condensation. 
  4. Stir in the remaining third of the chocolate a little at a time. Let it melt before adding more. 
  5. Let the chocolate cool to about 82 degrees Fahrenheit. If it is warmer, keep stirring it and let it cool some more. If it is cooler, begin reheating it in the next step.
  6. Once the chocolate is 82 degrees Fahrenheit, place it back over simmering water. For dark chocolate, reheat it to between 88 degrees Fahrenheit and 91 degrees Fahrenheit. For milk and white chocolate, reheat it to between 85 degrees Fahrenheit and 87 degrees Fahrenheit. Remove the bowl from the heat once you have reached the right temperature.
  7. Spread a small spoonful of chocolate onto a piece of wax paper. If it looks dull or streaky, re-temper the chocolate, starting with step 2. If it dries quickly with a glossy finish and no streaks, the chocolate is in temper.
  8. Load the chocolate into a piping bag. Cut the tip and drizzle it on the marshmallows.

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