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Four-Chip Fudge




Source of Recipe


Jenifer Utterback
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

DIRECTIONS:
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 (NOT the butterscotch chips).
Cook and stir constantly until smooth. Remove from heat; stir in the butterscotch chips, marshmallow crème and extracts until well blended. Stir in nuts.
(An easy way to line pan: Turn pan upside down and form around bottom of pan 1st.)

Spread into prepared pan. Refrigerate until set. Lift out of pan and remove foil; cut into squares. Store in the refrigerator. Yield: about 4-1/2 pounds.