Trinidad Toolum - cooking recipe

Ingredients

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

Preparation

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.