Four Chip Fudge

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

1. Line a 13x9x2 inch pan with foil and grease the foil with 11/2 teaspoons of butter; set aside.
2. In a large heavy saucepan, melt the remaining butter over low heat.
3. Add the next five ingredients.
4. Cook and stir constantly until smooth.
5. Remove from the heat; stir in the butterscotch chips, marshmallow creme and extracts until well blended.
6. Stir in nuts.
7. Spread into prepared pan.
8. Refrigerate until set.
9. Lift out of pan and remove foil; cut into squares.
10. Store in the refrigerator.
11. Yield: about 41/2 pounds.

butter, butter, condensed milk, milk, semisweet chocolate chips, milk chocolate chips, peanut butter, butterscotch chips, marshmallow creme, almond extract, vanilla extract, walnuts

Taken from www.food.com/recipe/four-chip-fudge-51064 (may not work)