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Jamaican Busta Candy, also known as stagga back, busta sweetie or buss me jaw, are a sweet, chewy taffy-like candy made with fresh coconut, ginger, sugar and molasses. This bite-sized treat has all the island flavours you love.
Craving more coconut treats? Try more homemade Jamaican sweet recipes like Grater Cake, Gizzada and Jamaican Coconut Drops next!
Table of Contents
- Jamaican Busta Candy Recipe
- Here’s Why You’ll Love this Recipe
- What is Busta Candy?
- How did Busta Candy gets its name?
- What are other names for Busta Candy?
- What’s Needed to Make This Recipe (Kitchen Tools and Equipment)
- Ingredients and Ingredient Notes
- How to Make Busta Candy
- Recipe Substitutions and Tips
- Recipe Notes and Tips for Success
- Can I Make this Ahead of Time?
- Storage Instructions
- Frequently Asked Questions (FAQs)
- Interested in more Jamaican Dessert Recipes? Check These Out!
- Busta Candy Recipe
Jamaican Busta Candy Recipe
Jamaican busta candy is a simple mixture of shredded coconut, ginger and caramelized sugar. It’s an acquired taste but if you like it, you tend to love it – especially the coconut lovers. I can never eat just one because stagga back is so addictive!
Here’s Why You’ll Love this Recipe
- Quick & Easy: Many homemade candy recipes require special tools and techniques but I use simple kitchen items to make stagga back (no candy thermometer required!). And it takes just 30 minutes of hands-on prep. The rest of time is spent patiently waiting for the candy to cool down.
- Customizable: All you really need to make Jamaican busta candy is coconut, ginger and sugar so any other ingredients are just enhancers. Mix and match ingredients to suit your cravings.
- Unique Treat: This is a lesser-known snack so impress friends and family of all ages with a shareable snack they may not have tried before. It just may become their new favourite candy!
What is Busta Candy?
Busta candy is a nostalgic Jamaican treat, usually individually wrapped in parchment paper. It’s tough and chewy like toffee but has the familiar flavours you expect from Jamaican candy. The main ingredient is sweet coconut but it’s infused with fresh ginger root and sugar to taste.
How did Busta Candy gets its name?
Busta candy is named after the first prime minister of Jamaica, Sir William Alexander Clarke Bustamante (also affectionately known as Busta). The politician was revered for his advocacy for common folks and it’s said that his character was firm, much like the candy named after him!
What are other names for Busta Candy?
Busta candy is also referred to as Buss me Jaw, Stagga Back, Busta Sweetie, Busta Sweet, and Busta Candy. No matter what you call it, it has the same sweet, spiced irresistible taste.
What’s Needed to Make This Recipe (Kitchen Tools and Equipment)
- Heavy-Bottomed Dutchpot or Saucepan: Cook the sugar and coconut mixture in this.
- Wooden Spoon or Heat-Resistant Spatula: You need either of these to stir the mixture as it cooks.
- Baking Sheet or Tray: Pour and shape the candy using this.
- Measuring Cups and Spoons: Use for accurate measurement of ingredients.
Ingredients and Ingredient Notes
- Fresh Coconut: Grate fresh coconut for a soft texture and amazing flavour.
- Dark Brown Sugar: This sweetener has more moisture than granulated sugar its also what lends the deep brown hue.
- Molasses: This gives the candy a deeper brown hue.
- Water: The liquid base for your candy.
- Ginger: Grated ginger adds a warm, spicy, and slightly peppery flavour to homemade candy, enhancing the candy with a subtle heat.
- Lime Juice: This adds a bright touch of citrus flavour that complements the sweetness of the candy.
- Vanilla Extract: This adds a warm vanilla taste. Optional.
- Salt: Most sweets taste flat without some salt to balance things out. You only need a touch.
How to Make Busta Candy
- Prepare a baking sheet or tray by lining with parchment paper or a silicone mat and set aside.
- Over medium heat in a large, heavy-bottomed dutch pot (saucepan), combine the sugar, molasses, ginger, lime juice, vanilla extract, and a pinch of salt over medium heat. Stir continuously until the sugar dissolves and the mixture forms a syrup, thick and caramelized (see notes section).
- Add the grated coconut to the pot, and gentle stir until combined. Continue to cook the mixture over medium-low heat, stirring constantly to prevent from burning.
- When the mixture has thickened with a glossy sheen, and starts to come away from the sides of the pan (becomes stiff), transfer to the prepared baking sheet or tray. Working quickly before the mixture cools and hardens, flatten and shape into a square or desired shape.
- Allow the busta candy to cool and harden completely at room temperature then store in an airtight container or wrap it in parchment paper for later consumption and enjoy!
Recipe Substitutions and Tips
- Coconut: You can use desiccated coconut if you can’t get fresh coconut, but there may be a difference in the final product.
- Add-Ins: For added texture, add chopped peanuts, almonds or walnuts.
Recipe Notes and Tips for Success
- Use freshly grated ginger for a strong, authentic flavour but be mindful of the quantity. Ginger can quickly overpower other flavours.
- Keep the mixture on medium to medium-low heat and stir continuously to prevent it from burning. If sugar burns, the candy will be tough, not chewy and the taste will be bitter.
- Monitor the mixture as it cooks and brush along the sides of the pot so no sugar crystals form.
- Planning to share these as party favours or gifts? Consider wrapping individual candies in colourful wax paper or cellophane to enhance their visual appeal.
Can I Make this Ahead of Time?
The key to making candy ahead of time is proper storage. Keep the candy in airtight containers to prevent moisture from affecting the texture and flavour. Additionally, consider layering the candy with parchment paper to prevent sticking.
Storage Instructions
Store busta candy in an airtight container at room temperature to maintain its freshness. Add parchment paper between the layers of candy in order to prevent them from sticking together.
Frequently Asked Questions (FAQs)
Jamaican busta candy is made with coconut, ginger, and brown sugar. Additional ingredients may be added to enhance the overall taste but these are the main components of the recipe.
Jamaican Busta candy is made by boiling a mixture of sugar, water, coconut, molasses, ginger, and other flavourings. Once it caramelizes, pour the mixture into moulds or onto a flat surface to cool and harden before being cutting them into individual pieces.
If the structure of the candy does not solidify or hold, you may have used too much water not let it set for long enough. Be sure to measure out ingredients accurately and give the candy enough time to properly cool down and solidify.
Interested in more Jamaican Dessert Recipes? Check These Out!
- Gizzada
- Jamaican Coconut Drops
- Grater Cake
- Jamaican Easter Bun
- Jamaican Sweet Potato Pudding
- Bulla Cake
- Christmas Peppermint White Hot Chocolate
- Soft and Chewy Ginger Molasses Cookies
- Jamaican Black Cake
- Homemade Coconut Condensed Milk Recipe
- How to Make the BEST Almond Milk (Dairy-Free & Vegan)
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Busta Candy
Equipment
- Heavy-Bottomed Dutchpot or Saucepan for cooking the sugar and coconut mixture
- Wooden Spoon or Heat-Resistant Spatula to stir the mixture continuously as it cooks.
- Baking Sheet or Tray to pour and shape the candy
- Measuring Cups and Spoons for accurate measurement of ingredients
Ingredients
- 1 cup Fresh Coconut, grated
- 2 cups Dark Brown Sugar, packed
- 1 tbsp Molasses
- 1/4 cup Water
- 1 tbsp Ginger, grated
- Juice from 1/2 Lime
- 1 tsp Vanilla Extract, optional
- 1/8 tsp Salt
Instructions
- Prepare a baking sheet or tray by lining with parchment paper or a silicone mat and set aside.
- Over medium heat in a large, heavy-bottomed dutch pot (saucepan), combine the sugar, molasses, ginger, lime juice, vanilla extract, and a pinch of salt over medium heat. Stir continuously until the sugar dissolves and the mixture forms a syrup, thick and caramelized (see notes section).
- Add the grated coconut to the pot, and gentle stir until combined. Continue to cook the mixture over medium-low heat, stirring constantly to prevent from burning.
- When the mixture has thickened with a glossy sheen, and starts to come away from the sides of the pan (becomes stiff), transfer to the prepared baking sheet or tray. Working quickly before the mixture cools and hardens, flatten and shape into a square or desired shape.
- Allow the busta candy to cool and harden completely at room temperature then store in an airtight container or wrap it in parchment paper for later consumption and enjoy!
Video
Notes
- Test the sugar mixture readiness by dropping a small amount into a bowl of cold water. It should form and hold its shape that you can roll between your fingers. This is when you can add in the coconut.
