Recipe - Four Chips Fudge

Three fourths cup Butter or margarine
3 tablespoon Milk
1 cn Sweetened condensed milk
(14oz)
1 pack Semisweet chocolate chips
(12oz)
1 pack Milk chocolate chips
(11.5oz)
1 pack Peanut butter chips (10oz)
1 cup Butterscotch chips
1 Jar marshmallow cream (7oz)
1 One half teaspoon Vanilla
One half teaspoon Almond extract
1 pound Walnuts; coarsely chopped

Melt butter in heavy Dutch oven over low heat. Sir in milk and condensed
milk. Add all chips, stirring constantly, until mixture is smooth. Remove
from heat. Stir in marshmallow cream, and vanilla and almond extracts. Stir
in walnuts. Spoon into buttered 15x10x1" jellyroll pan. Sread evenly. Chill
and cut into squares. Store in refrigerator.

Recipe by: Judy Hershey Posted to EATL Digest by Nancy Pallotta
nancee@NEO.LRUN.COM on Sep 1, 1997