Shelly's Recipe

FOUR CHIP FUDGE

Category: Candy

1 1/2 teaspoons plus 3/4 cup butter (no substitutes), divided
1 can (14 ounces) sweetened condensed milk
3 tablespoons milk
1 package (12 ounces) semisweet chocolate chips
1 package (11 1/2 ounces) milk chocolate chips
1 package (10 ounces) peanut butter chips
1 cup butterscotch chips
1 jar (7 ounces) marshmallow creme
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 cup chopped walnuts

Line a 13 by 9 by 2 inch pan with foil and grease the foil with 1 1/2 teaspoons of butter; set aside.

In a large heavy saucepan, melt the remaining butter over low heat. Add the next five 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.

Yield about 4 1/2 pounds