My cousin makes this every June for our family picnics and it disappears in seconds. Only 3 ingredients to make this incredibly refreshing treat.

This slow cooker 3-ingredient whipped lemonade fudge is one of those easy little miracles that feels far fancier than it is. My cousin started bringing a pan of this to our June family picnics a few years ago, and it’s always the first dessert gone—kids and adults both go back for seconds. It tastes like a cross between a glass of creamy lemonade and fudge, with a soft, velvety texture and a pale pastel yellow color. Because it uses just three pantry-friendly ingredients and the slow cooker does the gentle melting for you, it’s a perfect make-ahead treat for busy summer days, potlucks, or anytime you want something refreshing without turning on the oven.

Serve the whipped lemonade fudge well-chilled, cut into small bite-size squares, and sprinkle a little extra fresh lemon zest on top right before setting it out. It pairs nicely with fresh berries, sliced strawberries, or a simple fruit salad to balance the sweetness. At picnics, I like to put the pan on a tray of ice packs or nestle it in a larger pan with a bit of ice underneath to help keep it cool. A pitcher of iced tea, lemonade, or sparkling water with lemon slices makes a lovely, simple pairing so everyone can nibble a square of fudge and sip something cold while they visit.

Servings: 24

3 cups (about 18 oz / 510 g) high-quality white chocolate chips

Line an 8x8-inch (20x20 cm) baking pan with parchment paper, letting the paper overhang on two sides to make lifting the fudge out easier later. Lightly smooth the parchment into the corners so the fudge will set in an even layer.

Set up a small slow cooker (about 2 to 4 quarts). Add the white chocolate chips and the sweetened condensed milk to the slow cooker. Do not add the lemonade concentrate yet—waiting keeps the chocolate from seizing and helps the fudge stay smooth and creamy.

Cover the slow cooker and set it to LOW. Let the mixture warm for 30 to 45 minutes, stirring every 10 to 15 minutes with a heat-safe spatula. You want the white chocolate chips mostly melted and the mixture looking thick, glossy, and smooth. If your slow cooker runs hot, switch to the WARM setting once the chips are almost melted.

When the white chocolate mixture is fully melted and smooth, turn the slow cooker to WARM (or OFF if it holds heat well). Gradually pour in the thawed lemonade concentrate, about 2 tablespoons at a time, stirring well after each addition. The mixture may look slightly looser at first, but keep stirring until it thickens back up and looks like silky, pale yellow frosting. Scrape down the sides and bottom so everything is evenly combined.

Once the fudge mixture is thick, smooth, and a soft pastel yellow, immediately pour it into the prepared parchment-lined pan. Use a spatula to spread it into an even layer, gently smoothing the top. If you like a very smooth, glossy finish, lightly tap the pan on the counter a few times to pop any air bubbles.

Let the pan cool on the counter for about 20 to 30 minutes at room temperature, just until it is no longer hot to the touch. Then transfer the pan, uncovered, to the refrigerator and chill for at least 3 to 4 hours, or until the fudge is firm enough to cut cleanly. For best texture and neat squares, chilling overnight is ideal.

Once the fudge is fully chilled and set, lift it out of the pan using the parchment overhang and place it on a cutting board. If desired, very lightly zest a fresh lemon over the top for a pretty, bright yellow sprinkle and a burst of fresh lemon aroma. Use a sharp knife to cut the fudge into small squares (about 1-inch pieces). Wipe the knife with a warm, damp cloth between cuts for the cleanest edges and that soft, glossy look on top.

Serve the whipped lemonade fudge cold. Store leftovers in an airtight container in the refrigerator, layering the pieces with parchment or wax paper so they don’t stick together. For picnics or potlucks, keep the container in a cooler with ice packs and only set out a few pieces at a time so they stay firm and refreshing.

To make this fudge feel special for different crowds, you can play with a few simple twists while still keeping the recipe easy. For extra lemon flavor, stir in 1 to 2 teaspoons of finely grated fresh lemon zest along with the lemonade concentrate (just be sure to wash and dry the lemon well first). If your family likes a little color, sprinkle a few yellow or white sprinkles over the top before chilling. For a slightly tangier, more “whipped lemonade” vibe, you can gently fold in 1/4 cup of room-temperature marshmallow creme right after adding the lemonade concentrate; stir just until combined so the mixture stays airy. If you prefer a softer fudge for adults and an extra hit of citrus, add 1 to 2 tablespoons more lemonade concentrate, but know it will be a bit softer and should stay well-chilled. For picky eaters who aren’t big on strong lemon flavor, reduce the lemonade concentrate to 1/3 cup and add 2 to 3 drops of yellow food coloring so it still looks sunny and fun without tasting too tart. You can also swap the lemonade concentrate for pink lemonade concentrate for a pale pink version, or use half lemonade and half limeade for a more citrusy twist. Food safety tips: Always keep sweetened condensed milk and the finished fudge refrigerated when you’re not serving it, since the dairy and sugar can make it spoil more quickly in summer heat. At outdoor events, don’t leave the fudge sitting in direct sun; use a cooler with ice packs and set out small batches at a time. Make sure the lemonade concentrate is fully thawed in the refrigerator, not on the counter for long periods, to keep it at a safe temperature. When melting the mixture in the slow cooker, keep it on LOW or WARM only—high heat can scorch the milk and chocolate. Use clean utensils and a clean cutting board, and wash your hands before handling the fudge, especially if kids are helping cut or arrange pieces on a platter.