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Start by toasting the pecans for 8-10 minutes in a 350 degree F oven on a baking sheet just until they start to smell nutty. Cool, then roughly chop.
Line 8x8- or 9x9-inch square baking pan with parchment paper or foil to create a sling for easy removal. Butter or spray the foil with cooking spray, if using foil.
Combine white chocolate chips and sweetened condensed milk in a large, microwave safe bowl and heat for 60-90 seconds until melted, stirring every 30 seconds. You can also do this over a double boiler set over simmering water.
Stir in vanilla extract, salt, dried cranberries, and pecans. Immediately pour and spread the fudge into the prepared pan. Let the fudge sit to cool completely at room temperature or in the fridge until firm, at least 4 hours.
Cut into 20-25 pieces. Store in an airtight container on the counter or in the fridge.