Grease and line a 20X20cm square baking tin with baking paper and set aside.
Place the white chocolate melts and the condensed milk into a microwave-safe bowl. Melt in 1 minute intervals in the microwave (stirring each time) - for approximately 2-3 minutes or until completely melted.
Stir through the chopped pistachios and dried cranberries (reserve some for sprinkling over the top).
Sprinkle over the reserved chopped pistachios and dried cranberries and press down lightly.
Place into the fridge to set for 2 hours before cutting into pieces.
This fudge can be stored for up 1 week in an airtight container in the fridge.
We recommended using full fat sweetened condensed milk (not light).
This is a soft fudge recipe and therefore needs to stored in the fridge.