Trinidad Toolum
At a Glance
- Prep
- 20 minutes
- Cook
- 20 minutes
- Total
- 40 minutes
- Servings
- 36 balls, 18 serving(s)
Categories
- Candy
- Dessert
- Snack
- Caribbean
- Trinidadian
- Stovetop
- Easy
Dietary
- Vegetarian
Allergens
- Milk
Servings & Nutrition
Original recipe serves 18. Current scale: 1x.
This is a traditional Trinidadian sweet that used to be popular with children. It's still available from select stores but it's now more of a specialty item. Haven't made this in years but now that I have a child it's time to dust off this recipe.
Hands-Free Mode Off
Equipment
Heavy aluminum or iron pot, spoon, greased tray or dish, airtight container
Ingredients
- 4 1/2 cups brown sugar
- 6 cups grated coconut
- 1 cup molasses
- 6 inches dried orange peel, broken into bits
- 1 tablespoon freshly grated gingerroot
- butter, for greasing tray
Instructions
Cook sugar in a heavy aluminum or iron pot and stir until it liquefies.
Mix the shredded coconut in with the sugar and stir until well blended.
Stir occasionally until liquid reddens.
Add molasses, dried orange peel and ginger.
Stir to blend and when the mixture starts to rise and fall, stir briskly and keep stirring until it leaves the side of the pot.
Remove from the heat and drop by table spoon onto a lightly greased tray or dish.
Shape into balls (about the size of table tennis balls).
Remove when firm and store in airtight containers.
* Serving size is a wild guess as I don't remember how much this recipe produces! Same with cooking time.
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