Place parchment paper in a 9x13 baking dish. Set aside.

In a stand mixer, using the whisk attachment, combine the marshmallow creme, white chocolate chips and maple extract. Set aside.

In a large saucepan, over medium heat, add sugar, heavy cream, butter and salt. Bring to a boil, stirring constantly. Once mixture is to a rolling boil (won't stop boiling while you're stirring), continue boiling for 5 minutes. Keep stirring so you don't burn the mixture.

Remove from heat and pour mixture into the stand mixer.

Whisk together for 1-2 minutes; until smooth. Fold in chopped walnuts.

Pour into prepared baking dish; making sure it's an even layer.

Refrigerate minimum 4 hours or overnight.

Cut into bite size pieces and serve.