My aunt whips this up for every backyard barbecue and it never lasts long. Just 3 ingredients to make the best sweet summer bite.

This slow cooker 3-ingredient Brazilian lemonade fudge is exactly the kind of thing my aunt whips up for every backyard barbecue—and it truly never lasts long. It borrows the bright, creamy flavor of Brazilian lemonade (which, fun fact, is traditionally made with whole limes and sweetened condensed milk, even though there are no actual lemons involved) and tucks it into a smooth, pale-green white chocolate fudge. The slow cooker keeps the process hands-off and gentle, so even nervous candy-makers can pull this off. It’s rich, sweet, and citrusy, with just enough lime tang to feel like a cool summer bite in fudge form.

Serve these chilled little squares straight from the fridge or a cooler so they stay firm and refreshing in the heat. They’re perfect alongside grilled meats, spicy sausages, or smoky barbecue because the sweetness and lime help cut through all that richness. I like to pile them on a small platter with fresh lime wedges and a bowl of berries nearby, or tuck a few squares onto dessert plates next to fruit salad or grilled pineapple. For adults, they pair nicely with caipirinhas, margaritas, or a crisp lager; for kids, try icy lemonade or lime soda to echo the citrus theme.

Servings: 36

3 cups (about 18 ounces / 510 g) good-quality white chocolate chips or chopped white chocolate

Line an 8x8-inch or 9x9-inch baking pan with foil, letting it overhang on two sides to form handles. Smooth out as many wrinkles as you can, then lightly coat the foil with nonstick spray or a thin film of neutral oil to make the fudge easier to release later.

Set up your slow cooker on the LOW setting. Place the white chocolate and sweetened condensed milk into a heatproof mixing bowl that fits comfortably inside your slow cooker insert, or add them directly to the insert if your model runs gently and you can stir easily. If using a bowl, pour about 1 inch of hot tap water into the empty insert, then set the bowl inside to create a makeshift water bath.

Cover the slow cooker with its lid, leaving it slightly ajar if condensation tends to drip. Warm the white chocolate mixture on LOW for 30–45 minutes, stirring every 10–15 minutes, until the chocolate is fully melted and the mixture is smooth and glossy. It should be thick but pourable; if there are a few soft lumps, keep heating and stirring in short intervals.

Turn off the slow cooker or unplug it. Quickly stir the freshly squeezed lime juice into the warm chocolate mixture in two or three additions, whisking or stirring briskly after each addition until completely smooth. The mixture will thicken as the citrus hits the dairy—that’s what you want. Taste a tiny bit (careful, it’s hot) and adjust with a teaspoon or two more lime juice if you prefer extra tang, keeping in mind the flavor will mellow slightly as it chills.

Immediately pour the fudge mixture into the prepared pan, smoothing the top with an offset spatula or the back of a spoon. Gently tap the pan on the counter a few times to release any air bubbles and level the surface. While the top is still warm and soft, sprinkle the finely grated lime zest evenly over the surface, pressing very lightly so it adheres without sinking in.

Let the fudge cool at room temperature for about 1 hour, then transfer the pan to the refrigerator and chill until completely firm, at least 3–4 hours or overnight. The center should feel solid when you press gently with a fingertip.

Once firm, use the foil overhang to lift the fudge slab out of the pan and set it on a cutting board. Peel back the foil. With a large, sharp knife, cut into small squares—about 1 to 1 1/2 inches each. For the cleanest cuts, warm the knife under hot water, dry it thoroughly, and wipe the blade between cuts.

Arrange the pale green squares on a platter, keeping them in a single layer if it’s very warm out. Store any leftovers in an airtight container in the refrigerator for up to 1 week, separating layers with parchment or wax paper to protect the glossy surface and lime zest.

For a stronger Brazilian lemonade vibe, use all the zest from your limes in the topping and stir an extra teaspoon of finely grated zest into the fudge base before pouring it into the pan. If you like things less sweet, you can bump the lime juice up to 1/2 cup total, adding it gradually so the mixture doesn’t seize; the texture will be slightly softer but still sliceable when well chilled. For a hint of salt to balance the sweetness, sprinkle a very light pinch of flaky sea salt over the top along with the lime zest. You can also swirl in 2–3 tablespoons of very thick coconut cream right after the lime juice for a tropical twist, though that technically nudges you beyond the spirit of the three-ingredient concept. If you don’t have a slow cooker, melt the white chocolate and sweetened condensed milk together in a heatproof bowl set over a pan of barely simmering water, stirring constantly and keeping the bottom of the bowl out of the water; the key is gentle, indirect heat so the white chocolate doesn’t scorch. Food safety and quality tips: Always use freshly squeezed lime juice and zest well-washed limes, preferably unwaxed, since the peel is going directly onto the fudge. Avoid overheating the sweetened condensed milk, which can scorch and develop off flavors; low and slow is safer. Because this fudge is dairy-based, keep it refrigerated until serving, especially for outdoor events, and don’t leave it out in direct sun or high heat for more than 1–2 hours. Use clean utensils and a dry knife when cutting to prevent introducing moisture, which can encourage mold and spoilage over time.