Four-Chip Faux Fudge

Line a 13×9-inch pan with buttered foil (or use nonstick foil). Set pan aside.

In a large heavy-bottomed saucepan, melt 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.