Fudge

1.5 tsp butter
3/4 c butter
1 can Eagle Brand milk
3 Tbsp milk
12 oz semi-sweet chocolate chips
11.5 oz milk chocolate chips
10 oz peanut butter chips
1 pkg butterscotch chips
7 oz Marshmallow Creme
1/2 tsp almond extract
1/2 tsp vanilla extract
1/2 tsp cherry extract
1 c chopped pecans or walnuts

• Line 9x13 pan with foil. Rub butter all over.
• In large pot melt remaining butter over low heat.
• Add next 5 ingredients.
• Cook, stir constantly until smooth.
• Remove from heat and add butterscotch chips, marshmallow creme and extracts.
• Stir in nuts.
• Spread in pan. 
• Refrigerate until set.