Candies (caramel)

This is a very family recipe.
Childhood memories and joint creativity with my mom are strongly associated with these candies.
And not so much the taste, but the very process of making them and actively participating in it.
And the first blister from hot caramel and the milk tooth lost from impatience to eat the candies when they are still gooey, and the mystery of turning the amber sticky mass into a snowy white - all of this are mom's candies.
Besides this, these candies were always used to taste honey; if the candies turned out well, then the honey was excellent.
Yesterday I decided to repeat this mystery in my kitchen with my children.
I think I managed to recreate my childhood memories and share them with my children.
The process captivated them completely.
Ingredients

1 liter of water
1 kg of sugar
1 tbsp of honey
1 tbsp of butter

In a tall saucepan, pour the water.
It should fill half of the saucepan, as the mixture rises while boiling. Add the granulated sugar and stirring, bring to a boil.
When the syrup starts to boil, add the honey and butter. Let it boil on high heat until the syrup reduces.

At first, the mixture will rise, but gradually as it thickens, it will settle. Now the heat can be turned to medium.
It is important not to miss the moment of caramel thickening and not to overcook it. For this, dip a spoon into the mixture and then place it in a bowl of cold water; if the caramel rolls into a soft mass, it's not time yet; as soon as it starts to crack slightly when broken, you need to turn it off.

While the syrup is boiling, prepare two low molds and grease them with butter. We will cool the caramel in them before stretching.

Pour the prepared caramel into the molds and place them in cold water. When the caramel starts to cool at the edges, carefully start folding the edges towards the center with a spatula or knife so that it cools evenly.

Take the warm caramel in your hands, twist it into a rope and start stretching it until it acquires a white color. First, grease your hands with butter.

On a table also greased with butter, cut the ropes with culinary scissors into candies of any shape and size.

At first, the candies will be sticky and stretchy, but gradually over 2-3 hours, they will acquire a crumbly and porous texture.