Slow Cooker 3-Ingredient Sweet Cream Cold Brew Fudge

Line an 8×8-inch baking dish with parchment paper, leaving an overhang on the sides for easy lifting later. Set your slow cooker setting to LOW.

Pour the sweetened condensed milk directly into the slow cooker insert. Whisk in the instant cold brew powder until it begins to dissolve, then stir in the white chocolate chips until evenly coated.

Cover the slow cooker, but prop the lid slightly open with a wooden spoon or folded paper towel to allow steam to escape so condensation doesn’t drip into the chocolate. Stir every 15 minutes until the white chocolate is completely smooth and melted.

Transfer the warm fudge mixture into your prepared parchment-lined baking dish. Use an offset spatula to smooth the top into an even layer.

Refrigerate for at least 2 hours until the fudge is completely firm. Use the parchment paper handles to lift the block out of the pan and slice into clean, bite-sized squares using a sharp knife.