Four Chip Fudge
(Bonnie Spencer)1 1/2 teaspoons plus 3/4 cup butter (no substitutes)
Line a 13x9x2-inch pan with foil and grease the foil with 1 1/2 teaspoons butter. Set aside. In a large, heavy saucepan, melt the remaining butter over low heat. Add the next 5 ingredients. Cook and stir constantly until smooth. Remove from heat; stir in butterscotch chips, marshmallow creme and extracts until well blended. Spread into prepared pan. Refrigerate until set. Lift out of pan and remove foil. Cut into squares. Store in refrigerator. Make 4 1/2 pounds.