Line an 8x8-inch square pan with parchment paper and set aside.

Combine sugar, heavy cream, butter, and honey in a large pot. Allow room for the caramel to bubble up. Stir the ingredients to combine.

Place a candy thermometer into the pot. Place over medium heat and cook without stirring until temperature reads 252°F/122°C. Do not stir at all.

Once the temperature is reached, immediately remove from heat and carefully pour the hot caramel into the prepared pan. Tap the pan on the counter a few times to remove any air bubbles.

Allow the caramel to cool for at least 2 hours before cutting.

Wrap cut candies in parchment or wax paper.