Holiday Fudge
1-1/2 teaspoons plus 3/4 cup butter, divided
1 can (14 ounces) sweetened condensed milk
3 tablespoons 2% 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-in. x 9-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 six ingredients. Cook and stir constantly until smooth. (Mixture will first appear separated; continue stirring until fully blended).
Remove from the heat; stir in the 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 the refrigerator. Makes about 4-1/2 pounds.
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