Four Chip Fudge

1-1/2 t. plus 3/4 C. butter (no substitutes), divided
1 (14 oz.) can sweetened condensed milk
3 T. whole milk
1 (12 oz.) package semisweet chocolate chips
1 (11-1/2 oz.) package milk chocolate chips
1 (10 oz.) package peanut butter chips
1 C. (6 oz.) butterscotch chips
1 (7 oz.) jar marshmallow creme
1/2 t. almond extract
1/2 t. vanilla
1 C. chopped walnuts

Line a 13 x 9 x 2" pan with foil, butter the foil with the 1-1/2 t. butter; set aside. In a large heavy saucepan, melt the remaining butter over low heat. Add the next 6 ingredients. Cook & stir constantly until smooth. Mixture will at first appear separated; continue stirring until fully blended. Remove from heat; stir in marshmallow creme & extracts until well-blended; stir in nuts.
Spread into prepared pan; refrigerate until set. Lift out of pan & remove foil, cut into squares. Store in the refrigerator. Yield: about 4-1/2 lbs.        

Recipe from the Vol. 2, 2003 "Taste of Home's Chocolate Lover's Cookbook"

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