White Chocolate Cranberry Fudge

Instructions

1. Prepare the pan
   Line an 8x8 inch baking pan with parchment paper, leaving some overhang on the sides to easily lift the fudge out later. Lightly grease the parchment paper with butter or cooking spray.
2. Melt the chocolate mixture
   In a medium-sized heavy saucepan, combine the white chocolate chips, sweetened condensed milk, butter, and salt. Melt over low heat, stirring constantly to prevent scorching. Continue until the mixture is completely smooth and all chocolate is melted.
3. Add flavorings
   Remove the pan from heat and stir in the vanilla extract, almond extract (if using), orange zest, and 1 1/4 cups of the dried cranberries. Mix until the cranberries are evenly distributed throughout the fudge mixture.
4. Pour and decorate
   Pour the fudge mixture into the prepared pan and spread it evenly with a spatula. Immediately sprinkle the remaining 1/4 cup of dried cranberries and chopped pistachios (if using) on top, gently pressing them into the surface of the fudge.
5. Chill until set
   Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight until the fudge is completely set and firm to the touch.
6. Cut and serve
   Once set, lift the fudge out of the pan using the parchment paper overhang. Place on a cutting board and use a sharp knife to cut into 1-inch squares. For clean cuts, wipe the knife blade with a warm, damp cloth between cuts.