Line an 8x8-inch baking dish with parchment paper, allowing overhang on the sides for easy removal.

In a medium saucepan, combine white chocolate chips and sweetened condensed milk. Heat on low, stirring constantly for about 5 minutes until melted and smooth.

Add vanilla extract, orange zest, and a pinch of salt to the melted mixture and stir well.

Fold in most of the dried cranberries, leaving some aside for garnish.

Pour the fudge mixture into the prepared baking dish, spreading it evenly.

Sprinkle the reserved cranberries and more orange zest on top of the fudge.

Cover and refrigerate for at least 3 hours or until firm to the touch.

Once firm, lift out of the pan using parchment overhang and cut into squares.