Four-Chip Faux Fudge

• 12 Tablespoons Salted Butter, Plus A Little To Grease Foil
• 14 ounces, fluid Sweetened, Condensed Milk
• 3 Tablespoons Milk
• 12 ounces, weight Semisweet Chocolate Chips
• 11-1/2 ounces, weight Milk Chocolate Chips
• 10 ounces, weight Peanut Butter Chips
• 1 cup Butterscotch Chips
• 7 ounces, weight Marshmallow Cream
• 1/2 teaspoons Almond Extract
• 1/2 teaspoons Pure Vanilla Extract

1. Line a 13x9-inch pan with buttered foil (or use nonstick foil). Set pan aside.
2. In a large heavy-bottomed saucepan, melt butter over low heat. Add the condensed milk, milk, and the 4 varieties of baking chips. Cook over low heat, stirring constantly until smooth. Remove from heat; stir in marshmallow cream and extracts. Stir until very well blended. Stir in the nut.
3. Spread fudge in prepared pan. Refrigerate until set. When fudge is firmly set, cut into desired portions. Store leftovers in the refrigerator.
4. Yield: about 4 1/2 pounds fudge.

butter, milk, milk, weight semisweet chocolate chips, chocolate chips, butter, butterscotch chips, almond extract, vanilla

Taken from tastykitchen.com/recipes/desserts/four-chip-faux-fudge/ (may not work)