Make green colored fondant:

Place mini marshmallows and water in a large microwave oven safe bowl and heat in 20 second increments. Stir in between heating sessions. Heat until marshmallows have melted and mixture is smooth and resembles marshmallow fluff.

Gradually add powdered sugar, about a cup at a time waiting for previous added amount to be fully incorporated. Reserve about 1/2 cup of powdered sugar.

Add shortening or butter and knead into dough.

Add flavor and food color as desired.

Knead in remaining powdered sugar.

Wrap fondant in plastic food wrap. If kneading fondant quickly, place in refrigerator for about an hour. Otherwise keep at room temperature until following day(s).

For a firmer fondant, knead in additional powdered sugar.

Take a small bit of fondant and shape into small green leaves. Use a toothpick to draw veins in each leaf. Set aside.

Mix sugar with a few drops of red food coloring in a small bowl. Set aside.

Melt red candy melts according to package.

Insert a lollipop stick into a marshmallow and dip into the candy melts until fully covered.

Immediately cover marshmallow in red colored sugar.

Add a piece of a pretzel stick for a stem and a fondant leaf. The melted chocolate should be enough to adhere the leaf, but if it’s already hardened, add a bit more melted chocolate.

Set aside to dry. We poked ours into a piece of styrofoam so they would keep their shape until they were ready to serve.

Wrap in cellophane and tie with ribbon if giving these for a gift.