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.