3 c. sugar
2 tbsp. butter
1 c. evaporated milk
1/4 tsp. cream of tartar
2 tsp. vanilla
1/2 tsp. salt
1 tbsp. cinnamon
2 tbsp. cocoa

Mix first 6 ingredients and bring to boil. Stir constantly. Boil to 234 degrees or to soft ball stage. Remove from heat and cool to room temperature. Add vanilla and salt and beat until creamy and stiff. Knead thoroughly to remove any lumps. Shape into small potato-shaped pieces, about the size of the first joint of the thumb, copying the indentations of a potato. Just before serving, roll each in a mix of the cinnamon and cocoa.

If rolled in this mixture too early, the moisture of the candy will darken the cocoa and cinnamon and destroy the potato color (this does not hurt the flavor). Stick a small broken nut meat in 1 of the indentations to imitate a sprout. This candy will remind you of "Opera Creams" but much more delicious.