Four Chip Fudge - cooking recipe

Ingredients

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

Preparation

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