Add sugar, syrup and water to a heavy saucepan and stir only until dissolved

Bring to a slow rolling boil

Cook until hard ball stage, or 270°

While sugar mixture is cooking whip egg whites and vanilla in a large bowl to stiff peaks

Set aside

When sugar mixture has reached the correct temperature slowly pour into the stiff egg whites while mixer is running

Whip for several minutes until the mixture starts to hold shape

Pour onto greased wax paper to set

When mixture is cool to the touch, transfer 3 parts back to a large mixing bowl

Add 1 part candy cream

Knead with a paddle or dough hook until smooth

Shape into round tube shaped potatoes

Coat in cocoa powder mixture and top with tips of broken walnuts to resemble spuds

Keep in a cool dry place up to 1 month

Sift together