Lined baking sheets with waxed paper.

Press four to five marshmallows onto a skewer or lollipop stick
with a twisting motion. Lay on waxed paper prepared baking sheet.

Melt white candy in double boiler or in a microwave safe bowl. Make sure
not to overheat. If the candy gets too hot, it will seize. If desired, add 1
teaspoon vegetable shortening or coconut oil to make the melted candy pourable.

Pour melted candy over the marshmallows allowing the excess
to drop back into the bowl. For best results, scrape the candy from the bottom
(the side you place on the waxed paper.) Allow to dry completely.

In separate bowls, melt the candy according to package
directions making sure not to overheat. If the candy gets too hot, it will
seize. If desired, add 1 teaspoon vegetable shortening or coconut oil to make
the melted candy pourable.

Transfer melted candy to piping bags, keeping the colors
separated. One at a time, snip the corner from the piping bags and drizzle
colored candy melts over the marshmallows. While the candy is still wet, add
sprinkles as desired.

Allow the marshmallows to rest on waxed paper until set
before packaging or serving. Before removing the marshmallow pops from the
waxed paper, cut along the sides with a knife.

Best if stored in an airtight container in the refrigerator.