Four Chips Fudge

• 3/4 c. butter or margarine
• 1 can (14 oz.) sweetened condensed milk
• 3 Tbsp. milk
• 1 pkg. (12 oz.) semisweet chocolate chips
• 1 pkg. (11 1/2 oz.) milk chocolate chips
• 1 pkg. (10 oz.) peanut butter chips
• 1 c. butterscotch chips
• 1 jar (7 oz.) marshmallow creme
• 1 1/2 tsp. vanilla extract
• 1 tsp. almond extract
• 4 c. coarsely chopped walnuts

1. Line a 10 1/2x15 1/2-inch jellyroll pan with aluminum foil, extending foil over ends of pan; grease foil.
2. Melt butter in a heavy Dutch oven over low heat; stir in sweetened condensed milk and milk.
3. Add all of the chips; stir until smooth.
4. Remove from heat; stir in marshmallow creme and extracts.
5. Stir in walnuts. Spread mixture into prepared pan.
6. Chill 1 hour.
7. Use ends of foil to lift fudge from pan.
8. Cut into 1-inch pieces.
9. Store in an airtight container in refrigerator.
10. Yield:
11. 12 dozen pieces.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=46648 (may not work)