Such a classical treat! You'll remember this recipe clearly from your childhood, these sweet little morsels are so simple to make - and taste crispy, sticky and delicious. A perfect party food that's simple to serve and is a hit with all ages. I've made them gluten free and changed the sugar sources and they still taste unbelievable, and of course an added a little coconut twist!
|
Cook Time |
10 minutes |
|
Nutrition Per Serve |
147 Calories |
|
Carbohydrates |
12g |
|
Fat |
16g |
|
Protein |
2.9g |
Servings - 12
Ingredients
- 5 cups corn flakes
- 1 cup shredded coconut
- 1 tablespoon sesame seeds
- 125 g salted butter
- 1 /2 cup honey or maple syrup
Method
- Line a 12-hole muffin pan (1/3-cup capacity) with paper cases. Preheat Oven (150C)
- Place corn flakes and coconut in a large bowl. Mix well.
- Combine butter and honey in a medium saucepan over a medium to low heat. Stir until butter is melted and mixture is frothy. Stir until melted. Remove from heat and pour the butter mixture over corn flakes and coconut. Stir until combined. Working quickly, spoon evenly into paper cases.
- Cook in a slow oven (150C) for about 10 minutes, or until golden. Remove from oven.
Cool completely if you can wait that long!
Tips - Honey Joys are cooked when you start to smell the honey or maple syrup aroma. They will harden on cooling. Store in an airtight container for up to three days
Our version of a classic flavour combo
https://au.atpscience.com/blogs/recipes/peanut-butter-and-jelly-fudge
