LEMON FUDGE

LEMON FUDGE 1-1/2 teaspoons plus 6 tablespoons butter, divided 2 packages (10 to 12 ounces each) vanilla or white chips 2/3 cup sweetened condensed milk 2/3 cup marshmallow creme 1-1/2 teaspoons lemon extract 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. Yield: about 2 pounds.