1. Line an 8×8 baking dish with parchment paper, leaving the edges hanging off the sides. Set aside.
2. In a large saucepan, combine sugar, butter, and heavy cream. Bring to a boil over medium heat.
3. Reduce heat to medium-low. Cook for 7 minutes, stirring constantly. Test readiness by dropping a little into a glass of iced water. If it forms a fudge-like ball, it’s ready.
4. Quickly remove from heat and stir in white chocolate chips until melted and well combined. Then add marshmallow creme and mix well.
5. Add vanilla pudding and vanilla extract. Mix until smooth. Pour 2/3 of the fudge mixture into the lined baking dish.
6. Whisk cocoa powder into the remaining fudge until combined. Pour this chocolate mixture over the custard fudge in the pan. Use a knife to swirl the two layers together.
7. Allow to cool to room temperature, then cut into 16 cubes.
8. In a microwave-safe bowl, combine semisweet chocolate chips and vegetable oil. Microwave for 30 seconds at a time, stirring until melted and smooth.
9. Let the melted chocolate cool for 15 minutes. Once cool, dip the tops of the fudge cubes into the chocolate. Place them on parchment paper to set and harden for about an hour. Serve and enjoy!