Ingredients
Scale
FOR THE WHITE POPS:
- 10 6-inch thin white lollipop sticks
- 30 Regular Marshmallows
- 12-ounce package pure white candy melts or Toll House white chocolate chips
- variety of red sprinkles
FOR THE CHOCOLATE POPS:
- 10 6 inch lollipop sticks
- 30 regular marshmalls
- 12 ounce package chocolate candy melts or Toll House milk chocolate chips
- Wilton Red, White and Pink candy melts
Instructions
FOR THE WHITE POPS:
- Line a large baking sheet with parchment paper.
- Skewer 3 marshmallows onto each lollipop stick. Place the marshmallows as close to each other as you can.
- Melt candy melts according to package directions.
- Use a spoon to cover the marshmallows with the melted candy melts. Allow the excess to drip back into the bowl. Immediately add sprinkles to the marshmallow pops.
- Place the pops onto the prepared baking sheet and allow them to set up. Another option is to punch holes into an upside down cardboard box and stand the marshmallows straight up.
FOR THE CHOCOLATE POPS:
- Repeat the same process as above.
- When the chocolate has dried, place 15-20 Wilton melts of each color in separate Ziploc bags. Microwave until the chocolate has melted. 100% power is not recommended for this as the plastic can melt. Snip a very small tip off the end of the bag and drizzle over the marshmallows alternating colors.
