Line the base and sides of a 20cm square cake tin with baking paper.
Break the white chocolate into pieces and place in the bowl.
Add the sweetened condensed milk and cook for 10 minutes, 100 degrees, speed 2.
Add the dried cranberries and pistachios and mix for 20 seconds, reverse, speed 1.
Pour the mixture into the prepared cake tin and place it into the fridge for a minimum of 8 hours (preferably overnight) to set
Remove the fudge from the tin and cut into small pieces
Notes
This is a soft fudge, I recommend using a full fat sweetened condensed milk to help the fudge set properly as light versions will result in a softer fudge.
The brand of sweetened condensed milk that you use can also impact the consistency of your fudge, I have good results using Nestle brand.
You can use a different size/shape tin to set your fudge in, the thickness will change.
I suggest using a good quality white chocolate rather than cooking chocolate for this recipe.
It is really important to work quickly when adding the pistachios and cranberries as this white chocolate fudge mixture does begin to set quickly.
Also as tempting as it may be to try and cut this fudge after a few hours, it’s best to wait until the next day to make sure it’s completely set.
To store, keep in an airtight container in the fridge and enjoy within two weeks.