My sister makes this every summer and people beg for her secret. Only 3 ingredients for the most aesthetic and creamy sweet treat.

This slow cooker 3-ingredient strawberry matcha fudge is exactly the kind of low-effort, high-impact dessert my sister brings to every summer get-together. She literally dumps everything in the slow cooker while getting ready, and by the time people arrive, this glossy, pastel-pink and vibrant green swirl is chilling in the fridge. It looks like something from a fancy bakery case, but it’s just three ingredients and almost no hands-on time. If you’re juggling work, kids, or just a busy schedule, this is the kind of sweet treat that makes you look like you’ve got it all together without actually spending your whole afternoon in the kitchen.

Serve the fudge cold, cut into small squares, on a simple white platter so the strawberry and matcha swirls really pop. It pairs well with iced green tea, cold brew coffee, or a light rosé if you’re doing an adults-only patio night. I like to tuck a few fresh strawberries or sliced kiwi around the plate for color and a little brightness against the creamy sweetness. For a dessert board, add salty nuts or pretzels on the side to balance the fudge, plus a bowl of whipped cream or vanilla yogurt for dipping fruit alongside.

Servings: 16

3 cups (about 18 oz / 510 g) white chocolate chips, divided

Line an 8x8-inch baking pan with parchment paper, letting some overhang on the sides so you can lift the fudge out easily later. Lightly smooth the parchment into the corners so the fudge sets with clean edges.

Set up your slow cooker on LOW. Add the sweetened condensed milk and 2 1/2 cups of the white chocolate chips to the slow cooker. Reserve the remaining 1/2 cup of white chocolate chips in a small microwave-safe bowl for the swirl.

Cover the slow cooker and let the mixture warm on LOW for 30–45 minutes. Do not stir constantly; just check every 10–15 minutes. When most of the chocolate chips look soft and melty, gently stir until the mixture is completely smooth and glossy.

Turn off the slow cooker. Scoop out about 1/2 cup of the warm white chocolate mixture into a small bowl and set aside for the green swirl. This doesn’t have to be exact—just enough to give you a visible contrast.

Into the remaining mixture still in the slow cooker, whisk in 2 tablespoons of the strawberry matcha latte powder (or 1 1/2 tablespoons strawberry drink mix plus 1/2 tablespoon matcha if using the alternative). Stir until the color is a soft pastel pink and evenly combined. If you want a stronger strawberry color and flavor, whisk in the remaining 1 tablespoon of the powder.

Quickly pour the pink strawberry matcha fudge base into the parchment-lined pan, smoothing the top with a spatula. Tap the pan gently on the counter a couple times to knock out any air bubbles and help it settle into an even layer.

Melt the reserved 1/2 cup white chocolate chips in the microwave in 15–20 second bursts, stirring between each, until just smooth. Stir this melted white chocolate into the 1/2 cup of plain fudge mixture you set aside earlier. Add 1 tablespoon matcha powder (or the remaining 1/2 tablespoon matcha if you divided it) and whisk until the color turns a vibrant green. If the mixture seems too thick, microwave for 5–10 seconds and stir again.

Spoon the green matcha mixture in small blobs over the pink base in the pan. Use a butter knife or skewer to gently swirl the green through the pink in loose figure-eights. Don’t over-swirl; a few passes will give you those pretty ribbons and keep the colors distinct and aesthetic.

Smooth the top lightly with the back of a spoon if needed so the surface is even but still glossy. The fudge should look like swirled layers of pastel pink and vibrant green with a shiny finish.

Refrigerate the pan, uncovered, for at least 3 hours, or until the fudge is firm enough to cut cleanly. For best texture and neat edges, chill 4–6 hours or overnight.

Once chilled, lift the fudge out of the pan using the parchment overhang. Place it on a cutting board and use a sharp knife to cut it into 16 small squares (4 by 4 grid) or smaller bite-size pieces if you like. Wipe the knife with a warm, damp cloth between cuts for super clean, aesthetic edges.

Store the fudge in an airtight container in the refrigerator for up to 1 week. For serving at a party, you can set it out at room temperature for about 20–30 minutes so it softens slightly but still holds its shape.

To lean more strawberry, use 3 tablespoons strawberry drink mix and just 1 teaspoon matcha powder; the fudge will be more pastel pink with subtle green tea notes. For a stronger matcha vibe and deeper green swirls, bump the matcha in the swirl portion up to 1 1/2 tablespoons and reduce the strawberry mix slightly so it doesn’t get too sweet. You can also make a layered look instead of swirls: pour half the pink mixture into the pan, chill 15 minutes, then spread the green layer on top. If you don’t have an 8x8 pan, a 9x5 loaf pan works in a pinch—your squares will be thicker and more fudge-like. Food safety tips: Always keep the slow cooker on LOW for this recipe; HIGH heat can scorch the chocolate and create a grainy texture. Don’t leave dairy-based fudge sitting at room temperature for more than 2 hours, especially at summer gatherings. Store leftovers in the fridge in a sealed container, and use a clean, dry knife for each cutting session to avoid introducing moisture that can cause the surface to weep or develop sugar crystals. If you need to make this ahead, you can prepare it up to 2 days before serving; slice the day of your event for the cleanest, most aesthetic edges.