Four Chips Fudge - cooking recipe

Ingredients

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

Preparation

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