Line an 8-inch square baking pan with foil so that some hangs over on two sides and then grease lightly with cooking spray. Set aside.

In a large heavy-duty saucepan, combine the sugar, evaporated milk, butter and salt. Set over moderate heat and bring to a full rolling boil, stirring constantly. Boil, stirring nonstop, for 4 to 5 minutes.

Remove from heat and add 2 cups of the marshmallows, the butterscotch morsels, and vanilla extract. Stir vigorously for 1 minute or until everything is melted and smooth. Immediately pour into the prepared pan and spread out into an even layer. Working quickly, sprinkle the top with the almonds, chocolate chips and remaining marshmallows. Use your hands to lightly press the toppings into the fudge so that they don’t fall off. Cover loosely with plastic wrap, and chill in the fridge for at least 2 hours or until firm.

Once chilled, use the aluminum to lift the fudge out of the pan. Cut into 48 squares and serve. Leftovers can be stored in an airtight container and kept at room temperature for up to 1 week. Enjoy!