White Chocolate Cranberry Fudge

Line an 8×8 baking pan or a 9×5 loaf pan with foil. Grease foil with cooking spray or 1/2 tablespoon butter.

Measure 2 tablespoons butter, evaporated milk, sugar, and salt in a medium-sized saucepan. Bring to a boil over medium heat, then boil for 4–5 minutes, stirring constantly.

Remove from heat and stir in marshmallows, white chocolate chips, walnuts, cranberries, juice, and vanilla extract. Keep stirring until marshmallows and chocolate are completely melted and integrated.

Pour into foil-lined pan and sprinkle with extra walnuts and cranberries. Chill in the refrigerator for at least 4 hours, or until firm. Serve cooled, and store in the refrigerator, as the fudge tends to get a bit soft if left at room temperature.