Take out a baking sheet and line it with parchment paper. Pour your sugar into a small bowl and make sure that you have your foam base (or alternative) next to you.

Take your lollipop sticks and poke them into the bottom of each marshmallow. You'll want to insert them until they are about halfway into the marshmallow.

Pour your chocolate melts into a microwave safe bowl and heat for 30 second intervals, stirring in between each 30 seconds. Continue to do this until the chocolate is melted (about 2 or 3 minutes).

Take your marshmallow on the stick and dip it in the melted chocolate until it is completely coated. Tap on the edge of bowl to get excess chocolate off and place each one separately on the parchment paper.

Place the cookie sheet in the refrigerator for 3 - 5 minutes so that the chocolate hardens.

Pour your salted caramel melts into a microwave safe bowl and heat for 30 second intervals, stirring in between each 30 seconds. Continue to do this until the caramel is melted (about 2 minutes).

Take your marshmallow and dip about a ¼ way from top into the salted caramel so that you are just coating the top portion. Tap your lollipop stick on the edge of the bowl to get the excess off.

While the salted caramel is still wet, roll it in the sugar immediately until you get a nice, even coating.

Place each marshmallow standing up in your foam base or stand so that they can dry.

While they are drying, break your pretzel sticks in half. Insert them in the top of each marshmallow so that the broken part is being pushed into the top. Push them down so that a little sticks out.

Put your cookie sheet back into the refrigerator for 3 - 5 minutes or until they harden.

Serve and enjoy!