- 1 cup honey
- 4 cups sugar
- 2 tbsp. vinegar
- 1/2 cup water
- Pour the honey, sugar, vinegar and water into the saucepan. Stir the ingredients to combine them.
- Heat the mixture on high heat, stirring with a wooden spoon, bring the mixture to a boil. (A wooden spoon will not melt as the temperature increase.)
- Reduce the heat to a simmer, insert a candy thermometer into the mixture. The tip of the thermometer should be fully submerged in the mixture, but not touching the pan.
- Notes: The original recipe was rather vague about stirring once the heat is reduced to a simmer., I don't think it is necessary, though I did stir it most of the time. Even at a simmer, the mixture will maintain its boil. The moisture needs to evaporate out of the mixture to raise the temperature and sugar content.
- Cook the mixture until it reaches hard crack stage, 300 to 310 degrees. To test the mixture, drop a small amount into cold water. The candy will harden instantly and will be brittle when cracked.
- Once the mixture reaches the desired temperature put the pan into an ice bath to stop the cooking process for 10 to 15 seconds. I used a larger cast iron skillet that I had filled with water and ice. Spray a baking sheet or lollipop molds with cooking oil. Dip the spoons into the honey mixture, fully coating the bowl of the spoon and filling it with honey. I had to elevate the handle of the spoons to prevent the honey from pouring out.
- You can sprinkle with lemon rind or mint leaves before they harden to add some extra flare. Once hardened, package in cellophane wrappers and decorate with a colorful ribbon.