4 1/2 cups sugar
Combine and bring to full rolling boil (enough to double volume). Cook for 10 minutes starting with boil. Do not stir.
Stir in rest of ingredients:
8 oz. Marshmellow whip ( now the jars are 7 oz – this is a very old recipe)
18 oz chocolate chips
1 T vanilla
1/8 tsp salt
2 cups walnut pieces (opt)
1/2 lb butter (I cut into pieces so it will melt more quickly)
Stir until melted and smooth. Pour into buttered Pyrex and refrigerate for 8 hours.