My niece begs for this colorful treat every spring and it is purely magical. Only 3 ingredients for a dessert that melts right in your mouth.

This slow cooker 3-ingredient cotton candy fudge is the kind of dessert that makes kids’ eyes light up and adults sneak back for seconds. My niece begs for this colorful treat every spring, and it’s become our little tradition for Easter weekend and school celebrations. The best part is how purely magical it looks—swirls of pastel pink and baby blue that melt right in your mouth—yet it’s simple enough to toss together on a busy afternoon. With just a slow cooker, a foil-lined pan, and three easy ingredients, you can have a creamy, dreamy fudge that feels like a carnival treat without ever leaving your kitchen.

Serve this cotton candy fudge chilled, cut into thick squares so you can really see the pink and blue swirls. It pairs nicely with a glass of cold milk for the kids or a hot cup of coffee or tea for the grown-ups. For parties, I like to pile the squares onto a white platter so the colors pop, or tuck a few pieces into small paper candy cups for easy grabbing. It’s lovely alongside fresh berries, simple vanilla ice cream, or a tray of other small finger desserts if you’re setting up a spring dessert table.

Servings: 16

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

Line an 8x8-inch baking pan with aluminum foil, letting some foil hang over the sides to make lifting easier later. Lightly mist the foil with nonstick spray or rub with a tiny bit of butter so the fudge releases cleanly.

Pour the white chocolate chips and the entire can of sweetened condensed milk into the bowl of your slow cooker. Stir to coat the chips evenly in the milk.

Set the slow cooker to LOW. With the lid slightly propped open using a wooden spoon or a folded kitchen towel (this helps prevent too much condensation from dripping in), cook the mixture for 45–60 minutes. Stir every 10–15 minutes, scraping the bottom and sides well, until the white chocolate chips are completely melted and the mixture is smooth and glossy.

Once the mixture is silky and lump-free, turn off the slow cooker and unplug it. Let the fudge mixture sit for 2–3 minutes to cool just slightly so it thickens a bit but is still pourable.

Carefully pour half of the warm fudge mixture into a medium bowl. This doesn’t have to be exact, but aim for a fairly even split so your pink and blue colors are balanced.

To one bowl, add 1 teaspoon of cotton candy syrup or extract and a few drops of pink food coloring (gel works best for vibrant color). Stir until the color is evenly distributed and the fudge turns a soft pastel pink.

To the second bowl, add the remaining 1 teaspoon of cotton candy syrup or extract and a few drops of blue food coloring. Stir until the fudge becomes a pretty baby blue. If you’d like deeper color, add food coloring a drop at a time and stir between each addition.

Working fairly quickly so the mixtures stay spreadable, spoon large dollops of pink and blue fudge randomly into the prepared foil-lined pan, alternating colors to create a patchwork effect.

Once all of the fudge is in the pan, use a butter knife or a skewer to gently swirl the colors together. Drag the knife through the fudge in long, slow figure eights, being careful not to overmix so you keep those distinct pastel pink and baby blue ribbons instead of blending them into one color.

Tap the pan firmly on the counter a few times to help the fudge settle into an even layer and to remove any air bubbles. Smooth the top with an offset spatula or the back of a spoon if needed; you want a glossy, even surface that will catch the light once it’s set.

Cover the pan loosely with foil or plastic wrap (without touching the surface of the fudge) and refrigerate for at least 3–4 hours, or until the fudge is very firm to the touch. For the cleanest squares, chill overnight.

Once fully set, use the overhanging foil to lift the fudge slab out of the pan and onto a cutting board. Peel back the foil from the sides.

With a sharp knife, trim the edges if you’d like them extra neat, then cut the fudge into thick squares so the pastel swirls really show. Wipe the knife with a warm, damp cloth between cuts to keep the edges smooth.

Store the cotton candy fudge in an airtight container, with parchment or wax paper between layers if stacking. Keep it in the refrigerator for up to 1 week. Let it sit at room temperature for 5–10 minutes before serving for the softest, melt-in-your-mouth texture.

For kids who are unsure about strong flavors, you can reduce the cotton candy syrup or extract slightly and let the sweet, milky white chocolate flavor shine through more. If you can’t find cotton candy extract, use vanilla extract and a cotton candy–flavored drink mix powder in place of some of the food coloring; start with 1–2 teaspoons of powder and adjust to taste. To make this even more festive, sprinkle the top with pastel sprinkles or tiny white nonpareils right after swirling, before chilling. For a slightly firmer fudge (helpful if you’re serving it outdoors on a warm day), stir in 1/4 cup extra white chocolate chips before dividing and coloring; it will set a bit more solid but still taste creamy. You can also play with the colors to match holidays—pastel yellow and green for spring, red and blue for patriotic gatherings, or school colors for graduation parties. If your family prefers smaller bites, cut the fudge into tiny cubes and serve in mini paper candy cups so little hands can grab and go without getting sticky. And if you don’t have a slow cooker, you can mimic the process by melting the white chocolate chips and sweetened condensed milk together in a heat-safe bowl set over a saucepan of gently simmering water, stirring constantly until smooth before proceeding with the coloring and swirling steps.