Butterscotch Fudge

Spread 1/2 of the chopped walnuts evenly on the bottom of wax paper lined 13 x 9-inch pan. In a heavy saucepan, combine marshmallow creme with sugar, evaporated milk, butter and salt. Bring to a full rolling boil over moderate heat, stirring constantly. Boil for 5 minutes, stirring constantly. Remove from the heat. Add butterscotch chips the cooked mixture and stir until the chips are melted. Stir in orange extract and grated orange peel. Pour into the prepared pan and sprinkle with remaining chopped walnuts. Chill until firm.