Four-Chip Fudge

[Jay]

Four-Chip Fudge - Yields about 4 1/2 pounds.

1-1/2 tsp. plus 3/4 cup butter
no substitutes),divided

1 can (14 oz) sweetened condensed milk

3 T. milk

1 (12 oz) pkg. semisweet chocolate chips

1 (11-1/2 oz) pkg. milk chocolate chips

1 (10 oz) pkg. peanut butter chips

1 cup butterscotch chips

1 jar (7 oz) marshmallow creme

1/2 tsp. almond extract

1/2 tsp. vanilla extract

1 cup chopped walnuts (optional)

Line a 13-in x 9-in x 2-in pan with foil; grease the foil with 1-1/2 tsp. butter. Set aside. In a large heavy saucepan, melt the remaining butter over low heat. Add the next 5 ingredients. Cook and stir constantly until smooth. Remove from the heat; stir in the butterscotch chips, marshmallow creme and extracts until well blended. Stir in nuts. Spread into prepared pan. Refrigerate until set. Lift out of pan and remove foil. Cut into squares. Store in refrigerator.

Jay