1 jar (7-oz) marshmallow cream
1 1/2 cups sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 tsp salt
1 pkg (12-oz) butterscotch chips
1 tsp orange extract
1 tsp grated orange rind
Line an 8-inch square pan with foil.
Spread half the walnuts evenly over the bottom of the pan; set aside.
In a heavy saucepan, combine the marshmallow cream, sugar, milk, butter and salt; bring to a full rolling boil over moderate heat, stirring constantly. Boil mixture, stirring constantly, for 5 minutes. Remove from the heat. Add the butterscotch chips and stir until the chips are melted and the mixture is smooth. Stir in the orange extract and orange rind.
Pour fudge into the prepared pan and sprinkle the remaining walnuts over the top. Chill until firm, about 2 hours, before cutting.
Yield: Approximately 2 1/2 lbs