• Cut 2 pieces of parchment paper measuring 15 x 8-inches (38 x 20 cm).
• Place into an 8 x 8-inch (20 x 20 cm) square baking dish, one in each direction with some overlapping. This is to help remove the fudge easily from the pan. If you increased the ingredients for more servings, you will need to use a larger pan.
• To a saucepan add the condensed milk over medium low heat and bring to a very low simmer, cook for 5 minutes.
• Turn off the heat and allow to cool a little. Add the white chocolate in small batches while stirring to slowly incorporate. Continue to stir until the chocolate has melted. Add the vanilla extract, cranberries and pistachios, stir to mix well. Pour the mix into the prepared pan and smooth the top.
• Refrigerate for at least 2 hours until set. 
• Once set, remove and bring to room temperature. Cut into 2 x 2-inch (5 x 5 cm) squares.

Storing:

• Room temperature: Store fudge in an airtight container at room temperature for 1–2 weeks. Keep it in a cool, dry spot away from direct sunlight.
• Refrigeration: For longer storage, refrigerate the fudge in an airtight container for up to 3 weeks. Let it come to room temperature before serving for the best texture and flavor.
• Freezing: To extend its shelf life, freeze the fudge. Wrap individual pieces in parchment paper or plastic wrap, place them in an airtight container or freezer bag, and freeze for up to 3 months. Thaw in the refrigerator overnight before enjoying.
• Keep it properly sealed to maintain its flavor and texture