Crunchy, chewy Honey Joys made from Cornflakes.
Ingredients
- 120 grams (4 cups) Cornflakes
- 1 tablespoon milk powder, optional
- 1/4 teaspoon salt
- 100 grams unsalted butter
- 1 tablespoon brown sugar
- 3 tablespoons honey
Instructions
- Preheat oven to 160 C (320 F) standard / 140 C (285 F) fan-forced. Line a 12-hole muffin pan with cupcake liners.
- In a large mixing bowl, add Cornflakes, milk powder and salt. Stir briefly and then set aside.
- In a small saucepan, add butter, sugar and honey and place on medium heat. Stir while butter melts and sugar dissolves. Keep mixing until mixture goes a little frothy.
- Remove from heat. Working quickly, pour honey butter mixture over Cornflakes. Stir to coat.
- Then, use a spoon to divide the mixture evenly between the 12 cupcake liners. Bake for 15 minutes.
- Leave Honey Joys to cool completely before enjoying. They will firm up and become crunchy once they have cooled.
Notes
Cornflakes: I highly recommend using a fresh box of Cornflakes so they are nice and crispy.
Milk powder: Milk powder will make these Honey Joys taste extra amazing. You can find it near the shelved milk products at the supermarket. If you can’t find it, you can leave it out. They will still taste great.
Brown sugar: Brown sugar will give a lovely flavour, but caster sugar or granulated sugar will work as well.
Crispiness: When the Honey Joys come out of the oven, they will be slightly darker in colour but still appear soft and sticky. As they cool, they will firm up and become crunchy. Leave them to cool completely at room temperature for maximum crispiness.
Storage: Honey Joys are best kept in an airtight container at room temperature. However, if you are making them in advance, you can store them in the fridge. They will keep well for up to five days. They don’t freeze too well.
