Fill a saucepan with 1/3 of water and bring it to a simmer. Reduce the heat to low.
Place a large bowl on top of the saucepan, making sure that the bowl doesn't touch the water.
Add chocolate chips, condensed milk, butter, and vanilla extract to the bowl.
Mix the ingredients regularly until it reaches a smooth consistency.
Add pistachios and dried cranberries to the mixture.
Fold the pistachios and cranberries into the fudge mixture with a silicone spatula.
Line a cheesecake pan with parchment paper.
Pour the fudge mixture into the pan.
Smooth the fudge mixture with a clean silicone spatula.
now get toppings-pistachios and cranberries
Sprinkle pistachios evenly on the surface of the fudge.
Sprinkle cranberries evenly on the surface of the fudge.
Press them slightly into the fudge with a clean silicone spatula. Refrigerate the fudge for 2 hours or overnight for best results.
Cutting fudge
Remove the fudge from the fridge and prepare a cutting board, disposable gloves, large knife, and 5-wheel pastry cutter. Get a wet towel ready to wipe the knife after each cut.
Remove the fudge from the cheesecake pan.
Peel off the parchment paper from the fudge.
Place the fudge back on the cutting board.
Using a 5-wheel pastry cutter, score the fudge.
Turn the fudge block 90 degrees and score again.
The fudge should now be scored into even squares.
Cut the fudge block along the scored lines, wiping the knife with a wet kitchen towel after each cut.
You will have fudge sticks at this point.
Turn the fudge block 90 degrees and push the pieces back together.
Finish cutting the fudge using the scored guidelines.