Line an 8x8-inch baking dish with parchment paper, leaving a little overhang on the sides so the fudge can be lifted out easily once it’s set.

In a medium saucepan, combine the white chocolate chips, sweetened condensed milk, butter, and a pinch of salt. Place over low heat and stir frequently until the mixture is fully melted and smooth. Be careful not to let it scorch.

Remove from heat and stir in the maple extract until evenly combined.

Pour the mixture into the prepared pan, spreading it out evenly with a spatula.

Sprinkle the chopped walnuts over the top and gently press them in so they stick.

Transfer the pan to the refrigerator and chill for at least 3 hours, or until the fudge is firm enough to cut.

Lift the fudge out using the parchment overhang and cut into 25 squares (5 rows by 5 rows) or adjust the size to your preference.

Serve and enjoy, or store in an airtight container in the fridge.