Line a 6 or 7 inch square pan with parchment or with foil paper with an overhang.
Roughly chop almonds, cranberries, and marshmallows.
In a microwave-safe bowl or over a double boiler, place the white chocolate and condensed milk together and melt till you have a smooth lump-free mixture.
If using the microwave, heat it in intervals stirring in between to ensure it doesn't burn.
Immediately add all the mix-ins – coconut, marshmallows, almonds, cranberries, salt, and vanilla (or any other mix-ins you are using) and mix well to ensure everything distributes well and is covered in the chocolate.
Spread the mixture in the prepared pan. Cover loosely and refrigerate the fudge for 1 hour for it to set well.
Remove and cut into slices.
Store in an airtight container for upto a week.