In a small bowl, make a batch of thick “frosting” by mixing together powdered sugar and heavy cream. Set aside.

In a large microwave proof bowl (that will fit in your microwave), heat the candy corn in 30-second intervals, stirring in between, until candy corn begins to melt. Add in the white chocolate chips and continue to microwave, in 30-second intervals, until soft. Place the marshmallows on top of the mixture, and microwave once more until they get puffy.

Scrap the mixture into the bowl of a stand mixer, and beat until room temperature. If you don’t have a stand mixture, you can do this with a hand mixer, however, it will take more time. Add 1 cup of the “frosting” that you previously made into the candy corn mixture. Beat until the taffy lightens in color and starts to lose its gloss.

Beat in additional powdered sugar ¼ cup at a time until you can touch the taffy and it does not stick to your hand (about ¾ cup). Sprinkle powdered sugar over a large piece of wax paper, and place the taffy on top to rest for a few minutes. Divide the taffy into four pieces, and start pulling and folding it, coating your hands in powdered sugar as needed to avoid sticking.

Roll out the taffy into thin logs and cut into small pieces. Wrap the individual pieces of taffy in small pieces of wax paper and twist the ends.