Trinidadtoolum Recipes

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TOOLUM



Toolum image

Another find from CaribSeek recipes...posting here for ZWT5.by Dave DeWitt and Mary Jane Wilan In the early part of the twentieth century, sweet vendors would pound the streets of towns and villages in T&T, selling candies by means of a spinning wheel. For a penny, a customer spun the wheel and received the number candies indicated when the wheel stopped--up to fifty. Toolum, one of the earliest T&T candies, was undoubtedly supplied by such vendors. Please note cooking time is a guess....

Provided by Thea

Categories     Candy

Time 1h

Yield 30 candies

Number Of Ingredients 6

2 cups brown sugar
1/2 cup molasses
5 cups grated coconut
2 tablespoons crushed dried orange peel
1 tablespoon freshly grated ginger
grated coconut, for topping

Steps:

  • Melt the sugar in a pot under low heat, stirring constantly, and cook until it turns golden brown. Add the molasses, stirring constantly. Add the coconut, orange peel, and ginger, and reduce heat, still stirring. Cook until the mixture separates smoothly from the bottom and side of the pot.
  • Remove the pot from the heat and allow it to cool. Using a spoon, drop spoonfuls of the mixture onto aluminum foil or a slightly oiled cookie sheet. Place grated coconut atop each little cone.

Nutrition Facts : Calories 166.2, Fat 9.2, SaturatedFat 8.1, Sodium 13.1, Carbohydrate 22.1, Fiber 2.4, Sugar 18.3, Protein 1

TRINIDAD TOOLUM



Trinidad Toolum image

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.

Provided by WizzyTheStick

Categories     Candy

Time 40m

Yield 36 balls, 18 serving(s)

Number Of Ingredients 6

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

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.

Nutrition Facts : Calories 449, Fat 18.3, SaturatedFat 16.2, Sodium 38.9, Carbohydrate 74.3, Fiber 4.6, Sugar 65.4, Protein 2

TOOLOOM (TRINIDADIAN MOLASSES AND COCONUT SWEETMEAT)



Tooloom (Trinidadian Molasses And Coconut Sweetmeat) image

Provided by Daisann Mclane

Categories     dessert

Time 45m

Yield Two dozen balls

Number Of Ingredients 5

1 cup dark molasses
1/2 cup sugar
1/2 teaspoon freshly grated nutmeg
2 cups freshly grated coconut
2 tablespoons of shortening or butter

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.

Nutrition Facts : @context http, Calories 100, UnsaturatedFat 1 gram, Carbohydrate 16 grams, Fat 4 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 3 grams, Sodium 7 milligrams, Sugar 15 grams, TransFat 0 grams

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