Flag Day Indulgence: Just 3 ingredients. I make it when I want dessert handled hours ahead so I can enjoy the summer afternoon.

This Flag Day Indulgence is a three-ingredient slow cooker dessert that you can assemble in minutes and then ignore for the rest of the afternoon while you enjoy the warm weather. It’s essentially a layered, gently melted white chocolate and blue-tinted sweetened condensed milk mixture that sets into a soft, sliceable, gelatinous fudge with a glistening, molten-looking surface. The stark white and deep navy blue swirls echo the colors of the flag, making it fun for Flag Day, Memorial Day, or the Fourth of July. The technique is inspired by simple slow cooker “dump” candies and fudges that became popular with home cooks looking for hands-off desserts that still look impressive on the table.

Serve this navy swirl dessert in thin squares or scooped in rustic spoonfuls from the slow cooker while it’s still just slightly warm and glossy. It pairs nicely with fresh berries for a brighter, more summery plate, or a scoop of vanilla ice cream if you’d like a temperature contrast. Because it’s quite rich and sweet, coffee or unsweetened iced tea works well alongside it. For a Flag Day spread, I like to set the crock right on the buffet with a small stack of dessert plates, a serving spoon, and a bowl of strawberries and blueberries so everyone can build their own red, white, and blue dessert.

Servings: 10-12

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

Prepare the slow cooker: Line the insert of a small to medium slow cooker (about 3 to 4 quarts) with a large sheet of parchment paper or heavy-duty aluminum foil, pressing it into the bottom and up the sides. This keeps the mixture from sticking and makes cleanup easier. Lightly mist the lining with nonstick spray if you have it.

Set up the white chocolate base: Add the white chocolate chips to the lined slow cooker. Pour in 1 1/2 cans of the sweetened condensed milk, reserving the remaining 1/2 can in a small bowl. Stir the mixture in the slow cooker just enough to roughly combine; it will look thick and lumpy at this point, which is fine.

Tint the reserved condensed milk: To the reserved 1/2 can of sweetened condensed milk in the small bowl, add 1 teaspoon of navy blue gel food coloring. Stir thoroughly until the color is completely even and deep. If you want a darker navy, add up to 1 more teaspoon, a little at a time, until you get a rich, inky blue. Set this blue mixture aside for swirling later.

Slow cook the white base: Cover the slow cooker with its lid and set it to LOW. Let the white chocolate and condensed milk cook undisturbed for 45 minutes. After 45 minutes, remove the lid and stir gently but thoroughly with a heatproof spatula or wooden spoon, scraping the bottom and sides, until the mixture is smooth and glossy. If there are still visible unmelted bits of chocolate, cover again and cook on LOW for another 15–30 minutes, stirring once more until fully melted and thick.

Adjust texture if needed: You’re aiming for a thick, lava-like consistency that slowly mounds and then settles when you lift the spatula. If it seems too thick or grainy, stir in a tablespoon or two of the blue-free condensed milk from the slow cooker (scooping from the top) until it loosens slightly and becomes silky. Keep the slow cooker on WARM (or LOW if your cooker does not have a WARM setting) to maintain a molten, pourable texture.

Create the navy swirls: Once the white base is smooth and hot, turn the heat to WARM. Dollop spoonfuls of the navy blue condensed milk over the surface of the white mixture in several spots, spacing them evenly. Using the tip of a butter knife or a thin spatula, gently drag through the surface in long, looping motions to create swirls. Avoid overmixing; you want clear ribbons of stark white and deep navy rather than a uniform pale blue. The surface should look glossy and slightly molten, with visible pools of color.

Set or serve: For a molten, spoonable dessert that matches the glistening, gelatinous look in the slow cooker, leave the slow cooker on WARM and serve within 1–2 hours, keeping the lid slightly ajar to prevent condensation from dripping onto the surface. If you prefer a firmer, sliceable fudge texture, turn off the slow cooker, remove the insert from the heat, and let it cool at room temperature for about 1 hour. Then transfer the insert (or the parchment sling) to the refrigerator and chill for at least 2–3 hours, or until set. The surface will lose some of its molten movement but will still look glossy and marbled.

Serve and store: For the molten version, spoon portions directly from the slow cooker into small bowls. For the firmer version, lift the slab out using the parchment, cut into small squares with a sharp knife, wiping the blade between cuts to keep the swirls clean. Store leftovers covered in the refrigerator for up to 5 days. For the best texture, let chilled pieces sit at room temperature for 10–15 minutes before serving so they soften slightly.

To emphasize the Flag Day theme, you can scatter a few red sprinkles or finely chopped dried strawberries over the surface right after swirling, though this will technically add a fourth ingredient. If you want a stronger vanilla note, stir 1 teaspoon of vanilla extract into the white chocolate base once it’s fully melted (add it off the heat so the flavor doesn’t cook off). For a salt-sweet contrast, sprinkle a very light pinch of flaky sea salt over the top just before serving. If you don’t have gel food coloring, you can use liquid, but start with a few drops and be aware it may thin the blue condensed milk slightly and give a less intense navy color; you may need to chill longer for a firm set. For a slightly lighter dessert, replace 1/2 can of the sweetened condensed milk with evaporated milk; the texture will be a bit softer and less candy-like, more like a thick pudding when warm. Food safety tips: Always keep dairy-based desserts either hot (above 140°F / 60°C) or cold (below 40°F / 4°C) if you’re holding them for more than 2 hours; don’t leave this dessert at room temperature for long periods, especially on a hot summer day. If you serve it molten in the slow cooker, keep it on WARM and covered most of the time, and discard any leftovers that have sat out at room temperature for more than 2 hours. Use clean utensils for stirring and serving to avoid introducing bacteria, and refrigerate leftovers promptly in a covered container.