Step 1

Line a 9x13-inch pan with parchment paper, and spray it very well with cooking spray; set aside.

Step 2

To a high-sided medium stockpot* (See Notes), add the sugar, dark corn syrup, honey, water and heat over medium heat, stirring occasionally to encourage the sugar to melt.

Step 3

After the sugar has melted, clip a candy thermometer to the side of your stockpot, and do not touch it. Don't stir, move the pot, just let it be and leave it alone, until the mixture reaches 300F exactly. Do not overcook! It will take about 20 minutes to come up to 300F, give or take. The mixture will start looking increasingly thick, opaque, and yellow; this is normal.

Step 4

Remove the pot from the heat, and immediately add the baking soda.

Step 5

Pour mixture into prepared pan and allow it cool to set up, about 1 hour.

Step 6

After it has cooled, either break it into pieces or slice it with a knife. It's crumbly and won't slice evenly or perfectly so don't worry about that.

Step 7

To a microwave-safe bowl, melt the chocolate melting wafers** (See Notes) according to the package directions.

Step 8

Dip the candy into the chocolate to coat it. I find this easiest by balancing the candy on a wide-tined fork and letting the excess chocolate run through.

Step 9

Place dipped candies on a large sheet of parchment paper and allow chocolate to set up, about 1 hours. Optionally, add festive-colored holiday sprinkles at this point before the chocolate sets up, if desired.

Step 10

Candy will keep airtight at room temp for at least 2 weeks (probably at least 1 month); I don't recommend refrigerating or freezing it because the texture will change.*** (See Notes)