1-First Step: Prepare your pan and ingredients Line a 9×9 inch square pan with parchment paper, allowing the paper to hang over two opposite sides for easy lifting later. Measure out 3 3/4 cups (24 oz) white chocolate chips and place them in a large microwave-safe bowl. Open the 14 oz can of sweetened condensed milk and have 1 tsp vanilla extract, 1 1/4 cups (6 oz) dried cranberries, and a pinch of salt ready. If you plan to add nuts or sprinkles, measure them now.

2-Second Step: Melt white chocolate with condensed milk Place the white chocolate chips and the sweetened condensed milk into the microwave-safe bowl. Microwave for one minute on medium-high. After the first minute, stir the mixture well. The residual heat often melts the chocolate chips completely; if not, microwave an additional 30 seconds and stir again. If you prefer a stovetop method, use a double boiler: combine chocolate and condensed milk in the top pan over simmering water and stir until smooth (about 5 to 7 minutes). Make sure to keep the heat low so the white chocolate does not scorch.

3-Third Step: Flavor and fold in mix-ins Once the chocolate and condensed milk are fully melted and smooth, stir in 1 tsp vanilla extract, 1 1/4 cups (6 oz) dried cranberries, and a pinch of salt. Stir gently but thoroughly so the cranberries are evenly distributed. If you want nuts, add about 1/2 to 3/4 cup chopped pistachios or walnuts at this stage for crunch and color. For vegan versions, use vegan white chips and vegan sweetened condensed coconut milk; fold in the cranberries the same way.

4-Fourth Step: Transfer and top Pour the fudge mixture into the prepared 9×9 pan and spread it evenly with a spatula. If using optional sparkling sugar sprinkles, sprinkle them on top and press gently into the warm fudge so they stick. Pressing add-ins lightly into the surface gives a neat finish when cutting once set.

5-Final Step: Cool, set, and slice Let the fudge cool completely to room temperature for about 2 to 3 hours, or refrigerate until firm if you need to speed the process. Once set, lift the parchment to remove the slab from the pan. Cut into squares using a sharp knife wipe the knife clean between cuts for neat edges. Store pieces in an airtight container with parchment or wax paper between layers to prevent sticking.