Trinidad Toolum

1. 1

   Cook sugar in a heavy aluminum or iron pot and stir until it liquefies.

2. 2

   Mix the shredded coconut in with the sugar and stir until well blended.

3. 3

   Stir occasionally until liquid reddens.

4. 4

   Add molasses, dried orange peel and ginger.

5. 5

   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.

6. 6

   Remove from the heat and drop by table spoon onto a lightly greased tray or dish.

7. 7

   Shape into balls (about the size of table tennis balls).

8. 8

   Remove when firm and store in airtight containers.

9. 9

   * Serving size is a wild guess as I don't remember how much this recipe produces! Same with cooking time.

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