Four Chips Fudge 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.