For the fudge:
2 cups granulated sugar
4 oz. unsalted butter
½ cup heavy cream
2 cups white chocolate chips
3 TBSP Bird’s Custard Powder
1/2 tsp. vanilla extract
3 TBSP unsweetened cocoa powder
7-ounce jar marshmallow crème
For the topping:
6 oz. semisweet chocolate, finely chopped
1 1/2 TBSP vegetable oil
Line an 8×8 inch pan with parchment with an overhang so you can lift the fudge out later and coat with baking spray.
Combine sugar, butter, and heavy cream into a large heavy bottomed sauce pan and bring to a boil over medium heat.
Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and cook for 7-10 minutes until your thermometer reads 234°F (soft ball stage) , stirring constantly.
Once you reach 234F remove from heat and add the white chocolate stirring vigorously with a wooden spoon until the chocolate has melted and the mixture is smooth.
Add the marshmallow crème and mix until well blended.
Add the Bird’s Custard Powder and vanilla extract and mix until fully combined and smooth.
Pour 2/3 of the fudge into the prepared pan.
Immediately whisk the 3 TBSP unsweetened cocoa powder into the remaining 1/3 fudge.
Mix until fully combined.
Pour the chocolate mixture on top of the custard fudge.
Using a knife swirl the fudges together.
Let cool to room temperature.
Then lift out of the pan and onto a cutting board.
Cut into whatever amount you want.
For the Topping:
Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth.
Transfer to a small bowl, and let cool about 15 minutes.
Dip the top of each piece of cut fudge into the chocolate.
Let the chocolate set up, about an hour and serve.
ADAPTED FROM sweetrecipeas.com