Line a 9×12 baking pan with If You Care Non-Stick Unbleached Parchment Paper.
In a saucepan, combine heavy cream and cardamom, steeping for 10 minutes.
Strain the cardamom and add the heavy cream back to the pan combining with butter, sugar, condensed milk, vanilla, and salt.
Simmer for about 10 minutes or until a candy thermometer reaches about 240 degrees F.
Turn off the stove and stir in chocolate chips and walnuts until the chocolate has melted.
Pour fudge into the prepared baking pan and allow to cool in the refrigerator for at least two hours.
Once fudge is set, garnish with sea salt, then cut and serve!