This slow cooker 3-ingredient pink refresher fudge is the kind of easy no-fuss treat that feels especially right for summer gatherings, baby showers, birthdays, or any afternoon when you want something sweet without turning on the oven. Using a slow cooker keeps the melting gentle and forgiving, and the pastel pink color with strawberry-coconut notes gives it a playful, almost nostalgic candy-shop feel.
Serve small chilled squares alongside fresh berries, lemonade, iced tea, or a fruity mocktail for a bright warm-weather dessert spread. Because this fudge is quite rich, it also pairs nicely with a platter of salty snacks such as pretzels or roasted nuts, which help balance the sweetness.
Slow Cooker 3-Ingredient Pink Refresher Fudge
Servings: 25 small squares
Ingredients
3 cups white chocolate chips
1 can (14 ounces) sweetened condensed milk
1 packet pink refresher drink mix or strawberry-coconut flavored pink drink mix
Directions
1. Line a small square pan or loaf pan with foil or parchment, leaving enough overhang to lift the fudge out later. Lightly grease the lining if needed.
2. Add the white chocolate chips, sweetened condensed milk, and pink drink mix to the slow cooker. Cover and heat on low for 30 to 45 minutes, stirring once or twice, until the mixture is mostly melted.
3. Stir thoroughly until completely smooth and evenly pastel pink, making sure no pockets of white chocolate remain. If needed, let it warm a few minutes longer and stir again.
4. Spread the mixture into the prepared pan and smooth the top. If you like, add a few sliced freeze-dried strawberries or a light white swirl for decoration, then chill for 2 to 3 hours until firm.
5. Lift the chilled fudge from the pan, cut into small squares, and serve cold or at cool room temperature.
Variations & Tips
Stronger fruit flavor: If you want a bolder berry note, crush a small handful of freeze-dried strawberries and sprinkle them over the top before chilling. This adds tartness and a little texture without changing the easy method.
Pan size tip: A loaf pan will give you thicker, taller pieces, while a small square pan makes slightly thinner bite-size squares. Either works well, but be sure to line it fully so the fudge lifts out cleanly.
Slow cooker caution: White chocolate can scorch more easily than darker chocolate, so check early and stir gently once the chips begin to soften. Every slow cooker runs a little differently, and low heat is the safer setting here.
Make-ahead storage: Store the fudge in an airtight container in the refrigerator for up to 1 week, separating layers with parchment. For the neatest cuts, slice it straight from the fridge with a warm knife wiped clean between cuts.