Trinidad Toolum Recipes

TRINIDAD TOOLUM

Steps:

• 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.

TOOLOOM (TRINIDADIAN MOLASSES AND COCONUT SWEETMEAT)

Steps:

• Heat the molasses in a heavy saucepan over medium heat. Stir in the sugar, and cook, stirring constantly, until it is dissolved, about 2 minutes.
• Stir in the nutmeg and coconut and continue stirring until the mixture is stiff and the coconut is cooked through, about 20 to 25 minutes.
• Remove from the heat. Form into 1 1/2-inch balls on a baking sheet lined with wax paper or aluminum foil that has been heavily greased with the shortening or butter. Allow to cool.