Spray six 1.5-ounce ring pop molds lightly with cooking spray.
Add the isomalt sugar to a small saucepan and melt over medium-high heat, stirring with a silicone spatula occasionally, until 350 degrees F, about 4 minutes. Pour into a heatproof glass measuring cup. Stir in the flavoring oil and stir gently to cool. Add the sprinkles when it lowers to 280 degrees F, after about 2 minutes.
Fill each ring pop mold just short of the top with the mixture and cover with the ring pop stick and cap. If your lid doesn’t snap on, it’s ok; the stick will still set. Insert the handles carefully so you don’t burn yourself. Let sit until hardened all the way through, about 45 minutes.
To unmold, bring a small saucepan of water to a simmer. Dip the mold part of each ring pop in the water for a few seconds to loosen and break the seal, then remove the mold.