Ingredients:

  • 14 oz (400g) white chocolate, chopped
  • 1 (14 oz/ 397g) can sweetened condensed milk
  • 1/4 cup (57g) unsalted butter, cut into pieces
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup (113g) dried cranberries, coarsely chopped
  • Optional: Flaked sea salt, for sprinkling

Instructions:

  1. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Combine the white chocolate, sweetened condensed milk, and butter in a double boiler (or heat-safe bowl set over a simmering pot of water).
  3. Stir constantly until the mixture is completely melted and smooth.
  4. Remove from heat and stir in the salt and vanilla extract.
  5. Gently fold in the chopped dried cranberries.
  6. Pour the fudge mixture into the prepared pan and spread evenly.
  7. Cover with plastic wrap and refrigerate for at least 2 hours, or until firm.
  8. Once firm, lift the fudge out of the pan using the parchment paper overhang. Cut into squares and sprinkle with flaked sea salt (optional).