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 Creme
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 Creme 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.