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I’ve made this melting chips in microwave along with evaporated milk and sugar. When you stir in marshmallows use dough hooks on mixer or food processor with dough blade.

I've made a recipe similar to this with the same ingredients for years that my mother passed down called Farmers Fudge. It has turned out every time for the last 45 years. Sometimes I substitute peanutbutter instead of the chocolate chips and it makes a really good peanutbutter fudge. My recipe says to beat it with a spoon until it starts to get thick. That might get rid of the grittiness mentioned in one of the comments.

I made this recipe two times, following the recipe to the letter the first time, and making one substitution the second. The second recipe was better by far, but both turned out with a gritty texture, and the first recipe was just sticky and not right. I did carefully time the cooking, but I have an old electric stove, so I'm willing to say that there was so user error, however, the second batch turned out so much better, I'm just not sure that the cook time was the issue. For the second recipe, I used unsweetened bakers chocolate (6 oz) instead of the semi-sweet chocolate chips, and the flavor and texture was vastly improved, but, still had the gritty-ness in the mouthfeel when eating the fudge. It's a good recipe, but I hesitate to call in Never Fail. :)

I wanted to share this on my Facebook page. The picture of the finished product does not show.

Most, if not all, recipes will tell you to use unsalted butter as there's no way of controlling how much salt is in the salted variety. It may be too much for the recipe you're making. Better to use unsalted as you can always add more salt if you need to but can't take it away if it's too salty due to the butter you've used.

Unsalted butter gives you complete control of the overall flavor of your recipe. This is especially important in certain baked goods where the pure, sweet cream flavor of butter is key (butter cookies or pound cakes). As it pertains to cooking, unsalted butter lets the real, natural flavor of your foods come through. 99% of recipes assume that you use unsalted butter. They usually will say salted butter if it is required.

Why recipe says to use unsalted butter, next ingredient adds salt, doesn’t make sense?

Can you cook to a certain temperature on a candy thermometer?

how much do the 12 large marshmallows weigh? I only have small ones.
can marshmallow creme be used?