Mix sugar, water and honey. If You use, as I do, refined sugar Mistral, give 5 minutes to stand so the sugar has absorbed the water. In some variations of this recipe instead of honey is corn syrup. But, first, it is more difficult to find, and secondly, invert sugar (which are the main components of the syrup) naturally found in honey. So I prefer the latter. However, the choice is yours! Pour the mixture into a large enough pot or saucepan (this is very important because after you add the caramel to the baking soda the mixture will increase in volume several times), put on a small fire and with constant stirring to achieve complete dissolution of sugar.

Bring to a boil. Once the mixture is boiling, stir not! Ovarium caramel to a temperature of 150 degrees. For this we use a special thermometer. Usually the caramel is cooked 11-13 minutes.

In the absence of a thermometer, the caramel readiness check the following: drips from the spoon the caramel into cold water; if it turned out a hard ball, caramel finish. (Not to be confused with a soft ball: after cooling of the drops can your fingers roll into a soft ball. Solid - no.) The caramel should be Golden brown, do not allow to brown, otherwise the candy will taste bitter.

When the caramel is ready, carefully add the baking soda (you can pre-sift it to avoid lumps). QUICKLY but CAREFULLY (to avoid taste of soda) mix well and pour into a pre-prepared form. Now about the form: it should be small, otherwise the porous structure will not be over. The optimal shape of the 9X13, I have a round form with a diameter of 22 cm it is Strongly recommend to use a silicone form, caramel out of it then "jumps". (I had a bad experience using a metal mold with non-stick coating.) In any case, whatever You used: silicone, metal form or blazed form foil/parchment, always LIBERALLY grease with vegetable oil! Another very important point: once the caramel is poured into the form, it's NOTHING to DO (not flatten, not to mix).

Allow to cool to room temperature. I cooled in the fridge. While the caramel is set, melt the chocolate (in the microwave or in a water bath) and add cinnamon, mix thoroughly. The cooled caramel to break into pieces. She is very gentle, so beautifully cut, you will not succeed. Lubricated with chocolate (can be immersed in chocolate, so more will be like candy). Sprinkle with sprinkles, which was formed after cleavage). Put in the refrigerator. In my case, candy is more like cake, but that's what I was doing. By the way, instead of cinnamon you can use flaky sea salt, just sprinkle it on top of the chocolate, very tasty and different. Candy store in an airtight container.