Chip Fudge

[Roxy]

Chip Fudge:

 

1 1/2 teaspoons plus 3/4 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 creme

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

1 cup chopped walnuts

 

Line a 13 by 9 by 2 inch 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 from the heat; stir in the butterscotch chips, marshmallow creme 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 refrigerator.