Lemon Fudge

1-1/2 teaspoons plus 6 tablespoons butter, divided
2 packages (10 to 12 ounces each) vanilla or white chips
2/3 cup sweetened condensed milk
2/3 cup marshmallow creme
1-1/2+ teaspoons lemon extract (I am a true lemon freak so I added a ton more)


Line a 9-in. square pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside. In a large saucepan, melt remaining butter over low heat. Add chips and milk; cook and stir for 10-12 minutes or until chips are melted.

Stir in marshmallow creme and extract; cook and stir 3-4 minutes longer or until smooth. Pour into prepared pan. Chill until set.

Using foil, lift fudge out of pan. Discard foil; cut fudge into squares. Store in the refrigerator. 

Yield: about 2 pounds.

Notes:
DO NOT freak out if the butter seperates while cooking, just keep stirring, eventually it all works out again.