In a medium size pan, put a stick and a half of butter (3/4 cup) over a medium heat.

When it is melted, add the 2 cups of sugar, 1 cup of brown sugar, and 2/3 cup of evaporated milk.

Stir it all together and keep an eye on it, stirring periodically but not constantly.

When it starts a good rolling boil, set the timer for 5 minutes and stir constantly.

Remove the pan from the burner (it is very hot!).

Add the 3 tbsp of maple extract and 1/4 tsp of salt, and stir.

Add the white chocolate chips and marshmallow crème.  Stir until it is all melted and smooth.

Add the chopped nuts (optional) and stir until incorporated.

Pour into a 9×13 pan.  You want to work fairly fast because the cooler it gets, the thicker it gets.  This fudge sets up fast!

Refrigerate until completely cool.

Cut into squares. (I use my bench scrape)