Tags: 60-minutes-or-less, brown sugar, candies, candy, caribbean, caribbean cooking, Caribbean recipes, coconut, desserts, dried orange peel, easy, fruit, gingerroot, how to make toolum, molases, molasses, preparation, snacks, sugar, toolum, toolum recipe, trini cooking, trini toolum, trini toolum recipe, trinidad cookery, Trinidad cooking, trinidad cuisine, trinidad food, trinidad recipes, tropical-fruit, west indian cooking
Published on February 12th, 2012
Written by: Felix
1 cup finely grated coconut
What can I say about toolum?Â It’s black, chewy,Â sometimes sticky and molasses-y with a hint of orange peel and ginger.Â All natural, no preservatives. When I think of toolum, it throws me back straight into Primary School……..It was a hit among us as children and still is even as an adult.
Toolum: A Childhood Snack
In between all the salty, sour and peppery snacks, we had at school,Â a toolum from the parlour always hit the spot. I really enjoyed it when I was young. Strangely when you ate toolum, it stuck to your teeth, yet you never got cavities from eating it. Those were the good ole days …Sometimes I still wonder where it came from; who was the inventor, and what history it has to offer.
As for it’s history, it seems somewhat obscure and I can only make an educated guess. Quite possibly, it could have been made from the time the first sugar plantations were in Trinidad and Tobago. Some creative soul discovered a remarkable way to use the sugar and sugar by product ( molasses ) together with grated coconut to make a wholesome candy. Then overtime shared the recipe with people all over Trinidad and Tobago…..Well at least that’s what I came up with lol!!
Be it as it may, toolum has stayed with us over the centuries and continues to chug along, existing alongside the new “snacks” and still being as popular as all those hundreds of years aback. Anyhow, next time you bite one think of this for a while……You’re not only enjoying a piece of candy, but a piece of trini culture!
1 cup finely grated coconut
3 tbsp molasses
1 tsp. fresh ground ginger
1/2 tsp. dried orange peel, broken into small pieces
2/3 c brown sugar
Grate the coconut, preferably by hand.
Grate the ginger. Break the dried orange peel into tiny pieces.
Place sugar in pot and let liquify.
Add grated coconut and molasses and mix thoroughly.
Then add the ginger and orange peel and stir.
Stir until the mixture leaves the side.
Note: To maintain the colour without burning stir over a low fire.
Drop spoonfuls of the mixture onto a greased dish or pan
Form into balls
Note: Let the toolum cool a little. Then use the spoon first to roll the toolum before rolling it in your hands.
Allow to cool and harden.
More recipes to come.
Enjoy your toolum before someone else take it from you!