In a medium saucepan, combine white chocolate chips and sweetened condensed milk over medium-low heat. Stir continuously for about 5–7 minutes until melted and smooth.

Remove from heat and stir in vanilla extract until fully incorporated.

Gently fold in chopped dried cranberries into the mixture.

Line an 8x8-inch baking pan with parchment paper and pour in the fudge mixture, spreading it evenly.

Press a piece of parchment over the fudge to smooth the top without mess.

Optional: Sprinkle sparkling sugar on top for decoration.

Cover with plastic wrap and refrigerate for 2–3 hours or overnight until set.

Once set, lift the fudge out using parchment edges, cut into squares, and serve.

Store in an airtight container to keep fresh.