Prepare an ice bath with ice cubes and water in a big stainless steel bowl or metal 9x13-inch pan (something your saucepan will fit into).
Spray the silicone ice cube tray with cooking spray.
In a medium saucepan stir together the honey, corn syrup, sugar, and water. Stir together until well incorporated. Attach the candy thermometer to the pan.
Bring to a boil over medium-high heat, then reduce the heat to medium so that the mixture stays at a rolling boil that is steady and not too vigorous.
Cook to 302°F, which is hard crack stage for candy. The moment the candy reaches temperature, plunge the bottom of the pan into the ice bath. Let the bubbling subside for 1-2 minutes.
Pour the candy into 25 cavities of the silicone tray, filling each about 3/4 full. Let stand 1-2 minutes, then cover with double thickness of aluminum foil.
Flatten the foil evenly so you can see the hexagonal impressions. Use a fine-tipped paring knife to cut a small x into the aluminum foil in the centers of each hexagonal shape.
Insert the stick ends of the honey wands into each of the X shapes. The wands will wobble a bit. Stand them upright (you may need an extra pair of hands to help) and use strips of painters tape across the top of the dipper ends to secure them together upright. After they are balanced, leave them alone to firm, about 2 hours.
Remove the painter’s tape and tear away the foil. Wiggle each wand end a little to loosen the honey pop from the mold. Transfer to a parchment or wax paper-lined baking sheet. Let stand 20 minutes to air dry.
Package each in cellophane and tie with ribbon, or store them in an airtight container in a cool dry place. If stored away from humidity, they will last two weeks or longer. These can be made up to a week ahead.
Notes
Do not store these in the refrigerator. Keep them away from all forms of humidity.