Lemon Fudge - cooking recipe

Ingredients

1 1/2 teaspoons butter, plus
6 tablespoons butter, divided
24 ounces vanilla (two packages that are 10-12 oz each) or 24 ounces white chocolate chips (two packages that are 10-12 oz each)
2/3 cup sweetened condensed milk
2/3 cup marshmallow creme
1 1/2 teaspoons lemon extract

Preparation

Line a 9-in. square pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside.
In a large saucepan, melt remaining butter over low heat.
Add chips and milk; cook and stir for 10-12 minutes or until chips are melted.
Stir in marshmallow creme and extract; cook and stir 3-4 minutes longer or until smooth.
Pour into prepared pan. Chill until set.
Using foil, lift fudge out of pan. Discard foil; cut fudge into squares.
Store in the refrigerator.