‘Pink squares’: Just 2 ingredients. The kids beg for these every single weekend.

This 2-ingredient strawberry fudge is what my nieces dubbed the “pink squares,” and the name stuck. It’s one of those no-fuss, no-thermometer candy recipes that feels almost like cheating: you melt, stir, chill, and you’re done. The idea of using sweetened condensed milk as a shortcut base for fudge has been around in American home kitchens since at least the mid-20th century, but here it gets a playful twist from strawberry baking chips, which tint everything a cheerful pink and add a gentle berry flavor. It’s the kind of treat kids beg for every weekend because it looks festive, tastes like strawberry milk candy, and comes together quickly enough to make on a whim after lunch.

Serve these pink strawberry fudge squares well-chilled on a simple white platter so their color pops—perfect for after-school snacks, birthday parties, or casual weekend movie nights. They pair nicely with a glass of cold milk for kids, or hot coffee or black tea for adults to balance the sweetness. For a slightly fancier dessert board, arrange the squares with fresh strawberries, a small bowl of salty roasted nuts, and a few dark chocolate pieces to add contrast in both flavor and color.

Servings: 16

3 cups strawberry baking chips (about 18 ounces)

Line an 8×8-inch square baking pan with parchment paper, letting it overhang on two sides to create handles. Lightly grease the parchment with a bit of neutral oil or nonstick spray to make sure the fudge releases cleanly.

In a medium, heavy-bottomed saucepan, combine the strawberry baking chips and the sweetened condensed milk.

Set the pan over low heat. Cook, stirring constantly with a heatproof spatula, until the strawberry chips are completely melted and the mixture is smooth and thick. This usually takes 5–8 minutes; keep the heat low so the mixture doesn’t scorch.

Once fully melted and glossy, immediately remove the pan from the heat. Continue stirring for another 20–30 seconds to ensure everything is evenly combined.

Quickly scrape the warm strawberry mixture into the prepared pan. Use the spatula to spread it into an even layer, smoothing the top as best you can. The fudge will start to thicken as it cools, so work fairly fast.

Let the pan sit at room temperature for about 15 minutes to release the initial heat, then transfer it to the refrigerator. Chill until firm enough to cut, at least 2 hours or up to overnight.

Once firm, use the parchment overhang to lift the slab of fudge out of the pan and onto a cutting board. Using a sharp knife, cut into neat 1- to 1½-inch squares. Wipe the knife with a warm, damp cloth between cuts for clean edges.