On low heat add white chocolate to small sauce pan.

As chocolate starts to melt add in condensed cream and stir together gently.

When melted together, remove from heat and add cranberries, vanilla extract, and salt, stirring it into the mix.

Pour mixture in an 8x8 pan with parchment paper overlapping the sides to easily extract fudge when it is ready.

Let mixture cool to room temperature for about 15 minutes.

Refrigerate for a few hours until the fudge mix is firm.

Take fudge out of pan and cut into 1-inch pieces.