Line an 8-inch baking dish with parchment paper. Set aside.
Prepare your mixing bowl by adding the marshmallow cream, white chocolate chips, peanut butter, and maple extract. Set aside.
In a large saucepan over medium high heat, combine sugar, cream, butter, and salt. Bring to a boil. Stirring constantly, boil for a full 4 minutes (ROLLING BOIL). Remove from heat.
Immediately pour hot mixture over marshmallow and peanut butter mixture in mixing bowl. Using your electric mixer, blend until smooth and white chocolate morsels are melted, about 1 minute. Pour into prepared baking dish.
Allow to set at room temperature for 3-4 hours until firm. Cut into small pieces and enjoy.
Notes
Use an electric mixer to combine the warm cream mixture with marshmallow fluff and white chocolate chips.
Let the fudge set for several hours before you attempt to cut it. No need to refrigerate!
Cut off only as much fudge as you will eat right away. This helps keep the fudge fresh longer.