1 can (300 mL) sweetened condensed milk
2 tsp (10 mL) vanilla
5 oz (150 g) white chocolate, coarsely chopped
3/4 cup (175 mL) dried cranberries
Line 8-inch (2 L) square metal cake pan with parchment paper or foil, leaving 1 inch (2.5 cm) extending over sides; set aside.
In bowl, over saucepan of hot (not boiling) water, melt bittersweet chocolate with condensed milk, stirring occasionally, until smooth, about 5 minutes. Stir in vanilla. Pour into prepared pan, spreading evenly. Refrigerate until firm, about 1 hour.
Cranberry Topping: In bowl, over saucepan of hot (not boiling) water, melt white chocolate; spread over bittersweet chocolate layer. Sprinkle with cranberries, pressing lightly. Refrigerate until firm, about 3 hours.
Remove from pan and peel away paper. With hot dry knife, cut into 48 pieces. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 1 week or freeze for up to 1 month.)
Snow-Ball Chocolate Fudge: Omit Cranberry Topping. Stir in 2 cups (500 mL) miniature marshmallows.
Candy-Covered Fudge: Omit Cranberry Topping. Sprinkle 3/4 cup (175 mL) candy-coated chocolate pieces onto hot fudge; press lightly.
Nut Fudge: Omit Cranberry Topping. Score fudge into 48 pieces. Place toasted pecan or walnut half or piece on each.