Four Chip Fudge

Four Chip Fudge

• ½ teaspoons +¾ cup butter, divided
• 1 can sweet condensed milk, 14 ounces
• 3 tablespoons milk
• 1 package semi sweet chocolate chips, 12 ounces
• 1 package peanut butter chips, 10 ounces
• 1 cup butterscotch chips
• 1 jar marshmellow cream, 7 ounces
• ½ teaspoon almond extract
• ½ teaspoon vanilla
• 1 cup walnuts, chopped
•  Line a 13x9 pan with foil and grease the foil with 1 1/2 teaspoon of butter; set aside.
• In a large heavy saucepan, melt the remaining butter over low heat. Add next five ingredients. Cook and stir constantly until smooth. Remove from the heat; stir in the butterscotch chips, marshmallow cream 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. Servings/Yield: 4 1/2 pounds Source Taste of Home