They’re the sweet, crunchy, golden treats many of us first discovered at a kids party a long time ago. Honey Joys are proof again that simple is often best.
Recently, there was some debate about what Aussies call the cornflake treats in patty cases that are made with honey, butter and sugar.
The consensus was… HONEY JOYS! And that’s certainly the name that I knew them by.
An age-old treat we still love today
Now I’ve always been a fan of honey joys and I sometimes make them up as lunchbox treats for my daughters.
Along with honey, a key ingredient in these crunchy golden treats is, of course, Corn Flakes. Kellogg’s first started making Corn Flakes here in Australia back in 1924.
Early the next year, their marketing department started to spend some serious cash on newspaper ads. The message was health and nourishment, while the target audience was broad. Ads featured men, women and children.
It wasn’t long, though, before we started making Corn Flakes a little naughtier.
By July 1938, Corn Flakes were being mixed with butter, honey and sugar to create Honey Joys, with a recipe appearing in Melbourne’s The Argus newspaper at that time.
And, of course, we’re still enjoying the quick and easy option of Corn Flakes for breakfast today (and can you believe there are even quicker and easier options now with breakfast snack bars?!?)
Our search for the BEST Honey Joys recipe
Looking through newspaper recipe records shows that we’ve tried to make the basic recipe even better by adding sultanas or vanilla essence at various times.
During the depression and WWII era, we continued our obsession with this sweet treat by substituting lard for butter.
Fast forward to today, and I’m putting fresh, local honey in the spotlight. I’m sticking to the basic recipe but upping the honey a little and dialling down the sugar a fraction.
I’ve tested the recipe several times to make sure the clusters stick together nicely. They do. Phew… because there’s nothing worse than losing part of your Honey Joy as you’re eating it. Except perhaps when it sticks to the bottom of the patty case – that shouldn’t happen either with this recipe.
- 4 1/2 cups Corn Flakes
- 80 grams butter
- 1/4 cup caster sugar
- 2 tablespoons honey
- Preheat oven to 160 degrees celsius (fan-forced).
- Line 16 cupcake tins with patty pans.
- Melt butter, sugar and honey in a large saucepan, stirring regularly. You want the saucepan to be large enough that you can add the cornflakes to the saucepan.
- Once melted, bring the mixture to a frothy boil but remove from heat as soon as it reaches this point.
- Add the cornflakes to the mixture in the saucepan and stir quickly to combine.
- Spoon into patty pans and place into oven for 7 minutes.
- Once removed from oven, allow to cool.