For a slightly more intense strawberry flavor, you can gently fold in 1/4 cup of finely chopped freeze-dried strawberries right after melting the chips and sweetened condensed milk, though this will technically add a third ingredient. If you want a softer, creamier texture, reserve 2–3 tablespoons of the sweetened condensed milk and stir it in off the heat at the end, adjusting until you like the consistency. To create a marbled look while staying within the 2-ingredient spirit, melt 1/2 cup of the strawberry chips with a spoonful of condensed milk in a separate small bowl, then drizzle and swirl it over the top of the pan before chilling. For a slightly less sweet bite, serve the fudge alongside something salty—like pretzels or salted nuts—rather than changing the base recipe. You can also press the mixture into a parchment-lined loaf pan for thicker, taller squares if you prefer a more substantial piece. Always keep the heat low and stir constantly; strawberry chips scorch more easily than plain chocolate, and a heavy-bottomed pan helps prevent hot spots.
