My uncle brings this to our backyard barbecues and people fight over the last piece. Just 4 ingredients for a tropical sweet treat.

This slow cooker 4-ingredient Miami Vice fudge is the kind of thing that disappears faster than burgers at a backyard barbecue. My brother-in-law started bringing pans of this to our family cookouts a few summers back, and now folks hover around the dessert table waiting for it to set. It’s inspired by the Miami Vice frozen drink—half strawberry daiquiri, half piña colada—so you get a playful swirl of pink strawberry and pale yellow coconut-pineapple in every bite.

The slow cooker keeps things gentle and hands-off, and lining the pan with foil means you can lift the whole slab right out and slice it on the picnic table if you like.

Cut the fudge into small squares and serve it well-chilled on a sturdy platter so it holds its shape in warm weather. It’s lovely alongside grilled fruit, like pineapple rings or peach halves, and it makes a fun contrast to smoky barbecue ribs or pulled pork sandwiches. A pot of coffee, a pitcher of iced tea, or even a tray of frosty lemonade balances the sweetness. If you’re taking it to a potluck, tuck the pan into a cooler with an ice pack so those pretty pink-and-yellow swirls stay glossy and firm until dessert time.

Slow Cooker Miami Vice Fudge

Servings: 24

Ingredients

3 cups white chocolate chips, divided (about 18 ounces)
2 cans (14 ounces each) sweetened condensed milk, divided
1/2 cup freeze-dried strawberry powder or finely crushed freeze-dried strawberries
1/2 cup canned crushed pineapple in juice, well-drained and patted dry, plus 1/2 teaspoon coconut extract

Directions

Line a 9x13-inch baking pan with aluminum foil, pressing it into the corners and leaving some overhang on the sides to use as handles later. Lightly grease the foil with a little butter or nonstick spray so the fudge releases easily.

Set up your slow cooker with two heat-safe bowls or wide-mouth glass jars inside, or use a divider if your model has one. You want to warm the strawberry layer and the coconut-pineapple layer side by side so you can swirl them while both are soft.

In one bowl for the strawberry layer, add 1 1/2 cups white chocolate chips and 1 can (14 ounces) sweetened condensed milk. In the second bowl for the coconut-pineapple layer, add the remaining 1 1/2 cups white chocolate chips and the second can of sweetened condensed milk.

Pour about 1 inch of hot tap water into the bottom of the slow cooker to create a gentle water bath around the bowls, being careful not to splash water into the chocolate mixtures. Cover the slow cooker with the lid.

Cook on LOW for 45 to 60 minutes, stirring each bowl every 15 minutes with separate spoons, until both mixtures are completely smooth and glossy. The white chocolate should be fully melted and blend easily with the condensed milk. If your slow cooker runs hot, check sooner to avoid scorching.

While the mixtures are melting, prepare the flavorings. In a small bowl, stir together the freeze-dried strawberry powder with 1 to 2 tablespoons of the warm strawberry fudge mixture once it begins to soften; this helps it blend smoothly without clumps. In another small bowl, press the crushed pineapple between layers of paper towel or a clean kitchen towel to remove as much excess moisture as you can, then stir in the coconut extract.

When the white chocolate mixtures are melted and smooth, stir the strawberry mixture into the first bowl until the color is evenly pink and vibrant. Taste a tiny bit (careful, it’s warm) and add a little more strawberry powder if you want a deeper flavor or color, stirring well.

Stir the well-drained crushed pineapple and coconut extract into the second bowl until everything is evenly combined and the mixture is a pale yellow. If it seems too loose from pineapple juice, keep stirring over the warm water bath for a few extra minutes so it thickens back up.

Working fairly quickly so both colors stay pourable, spoon large dollops of the strawberry fudge and the coconut-pineapple fudge into the prepared foil-lined pan, alternating colors across the bottom to create a patchwork pattern.

Once all the fudge is in the pan, use a butter knife or the handle of a spoon to gently swirl the two colors together. Drag the knife in long, slow S-shaped motions across the pan, then turn the pan and repeat in the other direction. Don’t overmix or you’ll lose the pretty pink and yellow contrast; a few passes are enough.

Tap the pan firmly but gently on the counter a few times to knock out any air bubbles and level the top. Smooth the surface with an offset spatula or the back of a spoon if needed to give it a glossy, even finish.

Let the pan cool on the counter until it reaches room temperature, about 1 to 2 hours, then transfer it to the refrigerator. Chill until firm all the way through, at least 3 to 4 hours or overnight for the cleanest slices.

Once the fudge is fully set, use the foil overhang to lift the entire slab out of the pan and place it on a cutting board. Peel back the foil from the sides and bottom.

Using a large, sharp knife, cut the fudge into small squares or rectangles. Wipe the knife with a warm, damp cloth between cuts to keep the layers neat and the swirls sharp.

Store the fudge in an airtight container, with layers separated by wax paper or parchment, in the refrigerator for up to 1 week. For backyard barbecues, keep the container chilled until serving so the fudge stays dense and holds its shape in the heat.


Variations & Tips

You can nudge this recipe to fit your pantry and your crowd while still keeping it simple. If you don’t have freeze-dried strawberries, you can use 1/3 cup strawberry jam in place of the powder; just stir it into the warm white chocolate and condensed milk mixture until smooth, knowing the pink color will be softer and the texture a touch softer as well. For the coconut-pineapple layer, you can swap the crushed pineapple for well-drained pineapple tidbits chopped fine, and if you love coconut, stir in 1/4 cup finely shredded sweetened coconut (this will add a little chew, but keep the same basic feel). If you’d rather skip coconut extract, use vanilla extract and rely on the pineapple alone for the tropical note.

To make thicker squares, use a smaller pan, such as a 9x9-inch, and add 30 to 60 minutes to the chilling time. For a milder sweetness, use 2 1/2 cups white chocolate chips instead of 3 (divided between the two bowls); the fudge will be slightly softer but still sliceable when well-chilled.

Food safety tips: Always keep the slow cooker water level below the rims of your bowls so no water splashes into the chocolate—any water can cause the chocolate to seize and turn grainy. Handle the hot bowls carefully with oven mitts to avoid burns, and turn off and unplug the slow cooker as soon as the chocolate is melted. Make sure the crushed pineapple is well-drained and patted dry to prevent excess moisture from affecting the fudge’s ability to set and to discourage spoilage. Because this fudge contains dairy, don’t leave it out at room temperature for more than 2 hours (or 1 hour if it’s very hot outside); return leftovers to the refrigerator promptly after serving.