1-First Step: Lightly spray a 9×9-inch pan with cooking spray. This prevents sticking and makes cutting easy. Line with parchment paper for extra release if desired. Gather your ingredients: one 16 oz can strawberry frosting and one 12 oz bag white chocolate chips. Mise en place keeps things smooth.

2-Second Step: Melt the white chocolate chips using a double boiler or in the microwave. For stovetop, set up a double boiler with simmering water. Stir chips constantly until fully melted, about 3-5 minutes. Microwave method: heat in 30-second bursts, stirring after each until smooth. Avoid overheating to prevent graininess. White chocolate melts at low temps around 110°F.

3-Third Step: Remove from heat and stir in the strawberry frosting until evenly combined. Mix vigorously for 1-2 minutes. The frosting dissolves into the chocolate, creating a thick, pink batter. Taste and adjust if needed, but stick to recipe for best set. This blend gives the fudge its creamy, fruity profile.

4-Fourth Step: Spread the mixture into the prepared pan. Use a spatula to smooth the top evenly. Tap pan gently to remove air bubbles. Refrigerate for 30 minutes to set firm. Chilling time varies by fridge temp; check at 25 minutes.

5-Final Step: Cut into 16 squares. Lift out with parchment if used, then slice with a sharp knife. Wipe blade between cuts for clean edges. Serve at room temp for best texture. Yields 16 perfect pieces for sharing.