Recipe by WizzyTheStick
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.
Top Review by foodenthusiast
Turned out great! I am excited to try out more of your other recipes. I would also like to know if you know how to make trinidad red pepper mango. I LOVE that and I've been looking everywhere to learn how to make it since we don't get it up here in the states. Any help would be much appreciated :)...Thanks!
- 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
Directions See How It's Made
- 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.