Four-Chip Faux Fudge

from ButterYum

12 tablespoons salted butter, plus a little more to grease foil-lined pan
14 ounces 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
7 ounces marshmallow cream
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract

Line a 13x9-inch pan with buttered foil (or use non-stick foil); set pan aside. 

In a large heavy-bottomed saucepan, melt 12 tablespoons butter over low heat. Add the condensed milk, milk, and the 4 varieties of baking chips; cook over low heat, stirring constantly until smooth. Remove from heat; stir in marshmallow cream and extracts. Stir until very well blended. Stir in the nut.

Spread fudge in prepared pan. Refrigerate until set. When fudge is firmly set, cut into desired portions.  Store leftovers in the refrigerator.  Yield: about 4 1/2 pounds fudge.