1. Line an 8-inch square baking pan with parchment paper or foil for easy removal.
2. In a medium saucepan or microwave-safe bowl, combine white chocolate chips and sweetened condensed milk.
3. Heat over low heat on stovetop, stirring constantly, or microwave in 30-second intervals, stirring in between, until melted and smooth.
4. Remove from heat and stir in vanilla extract and a pinch of salt.
5. Fold in dried cranberries and salted pistachios, reserving some for topping if desired.
6. Pour the fudge mixture into the lined pan and spread evenly.
7. Sprinkle extra cranberries and pistachios on top for decoration.
8. Refrigerate for 1 to 4 hours until fully set.
9. Once set, lift the fudge out using the parchment paper and place on a cutting board.
10. Cut into 1-inch squares for serving.
11. Store in an airtight container in the refrigerator for up to 2 weeks.
12. Allow to sit at room temperature for a few minutes before serving for the best texture and flavor.