Four-Chip Fudge

Four-Chip Fudge 1 ½ teaspoons plus ¾ cup butter (no substitutes), divided 1 can (14 ounces) sweetened condensed milk 3 tablespoons milk 1 package (12 ounces) semisweet chocolate chips 1 package (11-1/2 ounces) milk chocolate chips 1 package (10 ounces) peanut butter chips 1 cup butterscotch chips 1 jar (7 ounces) marshmallow crème ½ teaspoon almond extract ½ teaspoon vanilla extract 1 cup chopped walnuts Line a 13-in x 9-in x 2-in pan with foil and grease the foil with 1-1/2 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 form the heat; stir in the butterscotch chips, marshmallow crème 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 4 ½ pounds. *Also if you substitute the milk chocolate chips with white chocolate chips, it gives it a very subtle, different, delicious flavor.