Butterscotch Fudge - cooking recipe

Ingredients

1 c. finely chopped walnuts, divided
1 (7 oz.) jar marshmallow cream
1 1/2 c. sugar
2/3 c. evaporated milk
1/4 tsp. salt
2 c. butterscotch morsels
1 tsp. orange extract
1 tsp. grated orange rind

Preparation

Line 8-inch square pan with foil.
Spread 1/2 cup walnuts evenly on bottom of pan.
In heavy saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt.
Bring to a full rolling boil over medium heat stirring constantly.
Boil 5 minutes and remove from heat.
Add butterscotch morsels.
Stir until melted and mixture is smooth.
Stir in orange extract and orange rind.
Pour into prepared pan.
Sprinkle remaining walnuts on top and chill until firm, about 2 hours.
Makes about 2 1/3 pounds.