Line a baking sheet with waxed paper. Press four marshmallows onto a skewer or treat stick with a twisting motion and lay on waxed paper.

Melt white 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.

Pour the melted candy over the marshmallows allowing the excess to drip back into the bowl. Place white-coated candy marshmallows back on the wax paper and allow it to dry completely.

In separate bowls, melt the red and green candy according to package directions making sure again not to overheat.

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.