1/4 cup Butter or Margarine (1/2 stick)
2 1/2 cup Sugar
2/3 cup Evaporated Milk (or Small 5 oz can)
10-12 oz White Chips
6-7 oz Marshmallow Creme
1/3 cup Key Lime Juice
1/2 cup Almonds or Macadamia Nuts (coarsely chopped)
1/4 tsp Rum Extract
1 tsp Lemon Extract
Line a 9" x 9" pan with aluminum foil and set aside. Place White chips, extracts, and nuts into Pyrex glass dish (or a 3-quart saucepan) and set aside. Set butter aside to warm.
Heat milk at Medium setting until warm then add sugar. Bring to a rolling boil (Medium-High) while stirring constantly with a hand mixer (or wooden spoon). Add marshmallow creme and butter and mix until creamy. And the Key Lime juice. Bring back to a boil for  full minutes by the clock (start timing once the boil resumes).
The mixture will start to turn a little brown during the boil. If you get brown flakes in the mixture then turn down the heat a little (e.g. down to Medium from Medium-High) and continue to stir.
Remove from heat and pour hot mixture over chips without scraping the sides of the hot saucepan. Mix until chips are melted then mix in nuts. Pour into prepared pan. Cool at room temperature. Remove from pan, remove foil, cut into squares.
NOTE: If recipe is doubled then use a very large saucepan since the marshmallow creme will expand when heated. Boil for  minutes (by the clock) after the boil resumes instead of the usual  minutes.
NOTE: Key Lime juice is acidic and will cause the milk to curl. While un cosmetic, it should not effect the fudges ability to set.