Divide the fondant into two portions.

With gloved hands, knead the red gel food coloring into one portion, and the royal blue gel food coloring into the other.

Wrap the fondant around the tops of the pretzels, covering about half of the stick.

Line the countertop or a large tray with a silicone baking mat.

Add half of the sugar, water, and corn syrup (or liquid glucose) to a medium saucepan. Cook, without stirring, until the mixture reaches 300° F / 148° C on a candy thermometer.

Remove from heat. Swirl in 2-3 drops of the blue food coloring.

Allow the sugar mixture to sit for 3-4 minutes. You’ll feel it thicken slightly. Then, working over a large metal bowl or the saucepan of hot sugar, dip a fork in the hot sugar* and pull upward to create thin strands. Twirl the strands of hot sugar around the fondant-covered portion of each pretzel. (I found it easiest to keep the fork stationary and turn the pretzel stick, but you can experiment to see which technique feels easiest for you.)

Allow the sugar to harden (this will only take a few seconds) then place the finished sparklers on the prepared mat.

Repeat the above instructions with the remaining sugar, water, and corn syrup, and the red gel food coloring.

Sprinkle the spun sugar portion of each sparkler with edible glitter and foil stars.

Serve pretzel sparklers on the day they are made.