• Add the honey and vinegar to a saucepan and heat it to a boil. Reduce heat so that the ingredients are still boiling, but not scorching. Check the temperature with a candy thermometer.
• When it reaches 275 degrees Fahrenheit, turn the burner off and remove the pot from the heat. Let sit for a minute and then add vanilla in small amounts (important so the vanilla doesn’t scorch). Stir the candy to combine.
• Pour candy into a silicone candy mold, or a baking tray lined with parchment paper. Place in the refrigerator or freezer. Depending on how large the candies are, they will probably take about 30 minutes in the freezer to cool.

Nut Butter Variation

• Bring the honey to a boil over medium-high heat. Reduce heat to medium, stirring frequently to prevent it from bubbling over, and cook until it reaches the desired temperature range or if doing the cold water test, gets to the stage you desire.
• Remove from the heat and allow the pan to sit for a couple of minutes to cool slightly. Carefully add the cashew butter, cinnamon, and vanilla and stir well.
• This mixture is thicker so you'll need to work quickly to get it into molds. Or, spread onto a parchment paper-lined baking sheet or dish. Freeze or refrigerate until cold and hardened.
• To store, wrap each piece with parchment paper strips or layer on sheets of parchment paper, without the candies touching, in an air tight container. Freeze or refrigerate.