1. Line an 8-inch square baking dish with parchment paper, allowing some excess to hang over the edges for easy removal. Set aside.

2. In a medium saucepan, combine the white chocolate chips and sweetened condensed milk. Place the saucepan over low heat and stir constantly until the chocolate is completely melted and the mixture is smooth.

3. Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt. Mix well to ensure the flavor is evenly distributed.

4. Gently fold in the dried cranberries and chopped nuts (if using) until they are evenly incorporated into the fudge mixture.

5. Pour the fudge mixture into the prepared baking dish, spreading it evenly with a spatula. Smooth the top with the back of a spoon or an offset spatula.

6. Refrigerate the fudge for at least 2 hours, or until it is fully set and firm to the touch.

7. Once set, use the parchment paper overhang to lift the fudge out of the baking dish. Place it on a cutting board and use a sharp knife to cut it into small squares.

8. Serve the white chocolate cranberry fudge chilled. Store any leftovers in an airtight container in the refrigerator.