While the gelatin is blooming, add the remaining 1/2 cup water, honey and salt to a small pot with a candy thermometer
. Heat on medium-high to a boil and stir the mixture for the first minute only, keeping a close eye that it doesn't boil over (*stirring later in the process may contribute to the sugar mixture boiling over). Cook until the mixture reaches 240-242 degrees fahrenheit (the soft ball stage). This should take approximately 12-15 minutes.