📝 About This Recipe
A nostalgic cornerstone of Trinidadian confectionery, Toolum is a dark, decadent treat that captures the soul of the Caribbean sugar heritage. This chewy delicacy combines the deep, smoky sweetness of molasses and brown sugar with the rich texture of freshly grated coconut and warm island spices. It is a rustic, soul-warming sweet that tells a story of tradition in every sticky, spiced bite.
🥗 Ingredients
The Coconut Base
- 3 cups Fresh Coconut Meat (finely grated; use dry, brown coconuts for best oil content)
The Sweetener & Aromatics
- 1/2 cup Dark Molasses (unsulphured for the best flavor)
- 1.5 cups Dark Brown Sugar (packed)
- 1/4 cup Water
- 1 tablespoon Fresh Ginger (finely grated or juiced)
- 1 teaspoon Orange Peel (finely grated zest)
Spices and Finishing
- 1 teaspoon Cinnamon Powder
- 1/2 teaspoon Ground Nutmeg (freshly grated if possible)
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Salt (to balance the sweetness)
- 1 teaspoon Vanilla Essence
- 1 tablespoon Unsalted Butter (to add shine and prevent sticking)
👨🍳 Instructions
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1
Prepare your workspace by lining a large baking sheet with parchment paper or a silicone mat. Lightly grease the paper with a tiny bit of butter or coconut oil to ensure the Toolum doesn't stick.
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2
In a heavy-bottomed pot or a traditional iron pot (karahi), combine the dark brown sugar, molasses, and 1/4 cup of water over medium heat.
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3
Stir the mixture constantly until the sugar has completely dissolved and the liquid begins to bubble.
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4
Add the grated ginger, orange zest, cinnamon, nutmeg, cloves, and salt. Stir well to infuse the syrup with these aromatic spices.
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5
Continue to boil the syrup for about 5-8 minutes until it reaches a 'soft ball' stage (roughly 235°F if using a candy thermometer). It should look thick and glossy.
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6
Lower the heat slightly and stir in the finely grated coconut. Ensure every strand of coconut is thoroughly coated in the spiced molasses syrup.
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7
Cook the mixture, stirring frequently with a sturdy wooden spoon. You are looking for the mixture to thicken significantly and start pulling away from the sides of the pot.
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8
Add the vanilla essence and the tablespoon of butter. The butter will give the Toolum a beautiful sheen and a smoother mouthfeel.
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9
Continue cooking for another 10-15 minutes. The mixture is ready when it is very stiff, dark, and holds its shape when a small amount is dropped onto a plate.
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10
Remove the pot from the heat. Allow it to cool for just 2-3 minutes—long enough to handle, but still very warm.
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11
Using two spoons or slightly dampened hands, scoop about 2 tablespoons of the mixture at a time and roll them into rustic balls roughly the size of a golf ball.
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12
Place the balls on the prepared baking sheet. If the mixture in the pot gets too hard to work with, place it back on very low heat for a minute to soften.
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13
Allow the Toolum to cool completely at room temperature until they are firm and tacky to the touch.
💡 Chef's Tips
Use fresh coconut rather than desiccated for the authentic chewy texture and natural oils. If the mixture is too soft after cooling, you didn't cook it long enough; you can return it to the pot and cook for 5 more minutes. Be extremely careful when handling the hot sugar mixture as it can cause severe burns. Store the finished Toolum in an airtight container with parchment paper between layers to prevent them from fusing together. For a deeper flavor, use 'Blackstrap' molasses, but be aware it is less sweet and more bitter than standard molasses.
🍽️ Serving Suggestions
Serve as a sweet snack alongside a hot cup of Trinidadian cocoa tea. Pair with a glass of cold milk to balance the intense richness of the molasses. Include them in a Caribbean dessert platter with sugar cakes and tamarind balls. Enjoy as a high-energy treat during a long hike or outdoor activity. Wrap individually in wax paper for a charming, homemade gift.