Four Chips Fudge recipe

3/4 cup butter or margarine
1 can sweetened condensed milk
3 tablespoons milk
12 ounces semisweet chocolate chips
11 1/2 ounces milk chocolate chips
10 ounces peanut butter chips
1 cup butterscotch chips
1 (7 ounce) jar Marshmallow Crème
1 1/2 teaspoons vanilla extract
1/2 to 1 teaspoon almond extract
1 pound walnuts, coarsely chopped

Melt butter in a heavy Dutch oven over low heat; stir in condensed milk and milk. Add all chips, stirring constantly, until mixture is smooth.

Remove from heat; stir in Marshmallow Crème and flavorings. Stir in walnuts. Spoon into a buttered 15 x 10-inch jellyroll pan; spread evenly. Chill and cut into squares. Store in the refrigerator.

Yields 5 pounds.