‘Pink bites’: Just 3 ingredients. My mother-in-law actually asked for the recipe, it’s that good.

This little 3-ingredient strawberry fudge is what my grandkids call “pink bites,” and the name has stuck. It’s the kind of no-fuss, no-bake recipe I wish I’d had when my own kids were little—just melt, stir, and chill. I first saw a version of it at a church potluck, then tinkered until it was simple enough to remember by heart. It’s sweet, creamy, and pretty as can be, and when my mother-in-law—who rarely asks for recipes—took one bite and said, “You’d better write that down for me,” I knew it was a keeper. This is pure Midwestern practicality: pantry ingredients, a foil-lined pan, and a dessert that makes people smile.

Cut the fudge into small, bite-sized squares and serve it cold or just slightly cool from the refrigerator so it holds its shape. It’s lovely on a simple dessert plate with a cup of coffee or hot tea, or tucked onto a cookie tray alongside chocolate chip cookies and bar cookies for contrast. For a little extra charm at showers or holidays, you can arrange the pink bites on a white platter with a few fresh strawberries scattered around the edges. They also travel well in a lidded container, layered with wax paper, for potlucks, Bible study, or a neighborly porch visit.

Servings: 25–36 small squares, depending on how you cut them

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

Line an 8×8-inch square baking pan with aluminum foil, letting the foil hang over the sides to make “handles.” Lightly grease the foil with a bit of butter or nonstick spray so the fudge releases easily.

In a medium, heavy-bottomed saucepan, combine the white chocolate chips and the sweetened condensed milk. Set the pan over low heat.

Warm the mixture gently, stirring constantly with a rubber spatula or wooden spoon, until the white chocolate chips are completely melted and the mixture is smooth and thick. Keep the heat low and do not walk away; white chocolate can scorch easily.