Take your paper straws and cut them in half. You’ll be inserting the cut end into a marshmallow to make the pop. This makes them easier to hold for little hands and helps with balance when decorating. Once your marshmallows are all “popped,” set them aside on a tray.Pro tip: If the marshmallow resists the straw a little, gently twist it as you insert like you’re putting on a wine cork (but… you know… more G-rated). You’re going to melt the white chocolate in batches this keeps it from seizing or overheating. Start with about 2 oz of white chocolate and add ¼ teaspoon of coconut oil. Microwave in 15-20 second intervals, stirring in between until it’s smooth and glossy.
If you’re going for that classic orange turkey pop look, now’s the time to add the orange oil-based food coloring (regular gel or liquid coloring can make the chocolate seize been there, done that, had to throw out a whole bowl).
Mix well until the color is even. It should look like creamy pumpkin pie filling but, you know, chocolatey.
Now for the fun part dip each marshmallow into the melted chocolate. You want to cover it completely, so use a spoon to help coat the sides if needed. Tap the straw gently on the side of the bowl to let any excess chocolate drip off.
Place your dipped pops on a tray lined with wax paper and pop them in the fridge or freezer to set. They only need about 10–15 minutes in the fridge to firm up.
If you’re doing a big batch (say, for a classroom party or holiday table), feel free to melt more chocolate in small batches as you go. It stays smoother that way.
While your pops are chilling, get started on the “feathers.” This part is so simple and adds that unmistakable turkey flair. On a piece of wax paper, arrange four pieces of candy corn in a fan shape with the points down. You’ll be setting the chocolate-dipped marshmallow on top of these later, so space them out just enough to peek out from behind.
Time for round two of melting! This time it’s 1 cup of chocolate chips with ¼ teaspoon of coconut oil again, microwave in short bursts and stir between zaps until smooth.
Once the marshmallows are chilled and set, dip the bottom half of each into the melted chocolate chips. This will act as the glue to attach them to the candy corn feathers.
Carefully place each dipped pop on top of the feather arrangement you made earlier, right near the candy corn points. Press down just enough to make contact, but don’t squish the marshmallow.
Now, while the chocolate is still soft, add one candy corn upside down (the pointy part facing up) right in the center front this is the beak. If you’re using sugar eyes, pop them on now too. If not, no worries! You can always add eyes with white and chocolate frosting once everything is set.
Pop your almost-complete turkeys back in the fridge one more time to fully set this time for about 15–20 minutes.
Once everything is firm, use your white and chocolate buttercream frosting to pipe on eyes if needed. You don’t have to be fancy here a tiny dot of white and an even tinier dot of chocolate does the job. And if your turkey ends up cross-eyed? Even better. Adds character.
