Maple Walnut Slab Fudge Stuffed with Cajeta & Smoked Sea Salt

Directions

1. Cut about 3 long strips of parchment paper that will fit in the loaf pan and the flaps overhang so you can use them to pull the fudge up out of the pan after chilling. Spray a 9x5 loaf pan with non-stick spray and lay your strips of parchment inside making sure you have some overhang to grab onto. Spray non-stick spray again over top the paper and the sides.
2. Toast your walnuts in a pan on the stove top just to release the oils and then give them a rough chop.
3. In a double boiler of a heat proof bowl that is over top a pan of simmering water (make sure the bottom of bowl does not touch the water) heat up your maple syrup and white chocolate stirring until smooth & creamy and all of the chocolate is melted.
4. Just eye-balling, pour 1/2 the maple/chocolate mixture into the pan. Pour 4-5 tablespoons of the caramel over top the fudge mixture and swirl gently or spread with a knife just to create a middle layer.
5. Sprinkle 1/2 walnuts over the caramel and then a good sprinkling of smoked sea salt.
6. Pour the rest of the maple/chocolate mixture over the caramel/walnuts and spread to edges of pan gently and sprinkle with some more pinches of smoked sea salt.
7. Pop it uncovered into the refrigerator for about 3 hours.
8. When you are ready to slice it, let it sit at room temp for about 4 minutes or so. You may need to gently run a knife around the edge, but gently pull up using your parchment tabs to work the fudge out of the pan.
9. Cut in as many pieces as desired but keep extras stored in the fridge.