2CupsCandy Meltswhite, about a 12 oz. Bag, you'll need two bags if coating whole marshmallow
1 ½tbspVegetable Oil
Place marshmallows on a flat surface and firmly twist in the straw about 3/4 of the way. Pour candy melts and vegetable oil into a microwave-safe cup and microwave in 30 second increments, mixing each time, until fully melted (about 90 seconds). Let cool for about five minutes.
Dip half of the marshmallow into the chocolate and let the excess drip off by twisting the marshmallow pop.*Alternate method*: Dip the entire marshmallow in the melted chocolate until you reach the base of the straw. Hold the pop horizontally (so the weight of the chocolate doesn't loosen the grip) and let the excess drip off. Note: If using this method for all pops, you’ll need an additional bag of candy melts.
Place on a parchment-lined surface to dry (straw side up) until tacky, but not completely dry. You’ll know it’s ready when it’s still wet, but no longer drips when you lift it off the parchment.
Firmly press bottom of marshmallows into a plate of sprinkles, being sure to roll sprinkles onto the bottom edges so some sprinkles are visible when marshmallows are flat.Allow to dry completely before serving.
Tip: If the candy melt has dried before dipping into sprinkles, microwave water in a bowl until boiling, pour off water and dry off bowl. Then twist the marshmallow pop around the hot bowl to slightly melt the bottom of the marshmallow pop.Use any color of candy melts you want to match the theme of whatever event you are planning or attending. Feel free to add a variety of candies and sprinkles to the marshmallow pops. Always use fresh marshmallows instead of ones that have been sitting around for a while. The marshmallows will begin to dry out and become very hard when they have started to go bad. While they probably wouldn’t hurt you to eat them, they won’t be very appetizing. It’s better to toss them and make a new batch if there is any question. While technically you can freeze marshmallows, these marshmallows on a stick do not age well in the freezer. Storage: Place all of the marshmallow pops in a covered storage container for up to 1 week. They are best when kept at room temperature. Keep them away from the heat from the sun, stove, or dishwasher as well as any moisture. If they do get heated up, the marshmallows and chocolate will begin melting. The best part is that you can make this easy marshmallow dessert ahead of time and serve them later. That is wonderful if you are making a large amount of them for an event too.