Potato Caramel No. 2.
Boil together one cupful of granulated sugar, one cupful of coffee A sugar, one-half cupful of Irish potato—treated as before—one tablespoonful of butter, one cupful of milk, caramel coloring. Stir continually until the mass forms a soft ball in cold water. Then pour it onto a well oiled marble between candy bars.
Potato Caramel No. 3.
Boil one pound of brown sugar, one cupful of milk, a piece of butter the size of a walnut, and one-quarter cupful of Irish potato—prepared as before—until a bit dipped from the mass will form a firm ball in cold water. Stir as little as possible. Pour on an oiled marble between candy bars. The result is more like fudge but is cooked to dryness without being grained by beating.
Opera Caramel.
To two cupsful of sugar, one cupful Irish potato boiled, drained and forced through a fine sieve, add one tablespoonful of butter and thin with one-half cupful of milk. Cook until thick; remove from the fire. Put in one-half cupful of milk again. Cook until thick, remove from the fire and add one-half cupful of milk. Return the pan to the fire again. This is the last time. It is wise to place an asbestos mat under the saucepan. Cook until very thick—until a soft ball can be formed in cold water.
After the mass has been removed from the fire, add one cupful of broken walnut meats, and one cupful of bon-bon cream, broken in small pieces so that it will be distributed quickly through the mass without much stirring and pour the mixture between candy-bars on an oiled marble. When cold cut it into squares; for home use it will not need wrapping.
As with potato caramel No. 1, this confection is most pleasantly susceptible to chocolate coating. Allow it to dry in the open air for several hours and then cover with chocolate as usual.
Broken nut meats can be added to any of the caramel recipes above.