‘Seasonal classic’: Just 3 ingredients. I’ve made this so many times I skip measuring.

Because this recipe is so simple, small changes make a noticeable difference. For a color boost, add a drop or two of pink or red gel food coloring when you stir in the strawberry extract; the fudge will take on the soft pastel tone many people associate with strawberry confections. If you like texture, gently fold in 1/2 cup of finely chopped freeze-dried strawberries right before spreading the mixture into the pan—they add concentrated berry flavor and a pleasant chew. You can also create a marbled effect by reserving about 1/2 cup of the plain white mixture, tinting the rest pink, then dolloping the white mixture on top and swirling with a knife. To shift the flavor profile, swap the strawberry extract for raspberry or cherry extract and keep the method exactly the same. For a slightly less sweet bite, sprinkle a pinch of flaky sea salt over the top before chilling; the salt reins in the sweetness and gives a more grown-up balance. Finally, if your kitchen runs warm, keep the fudge chilled until close to serving so it holds its shape and maintains that dense, creamy texture you want in a good fudge.