Prepare the baking dish: Line an 8x8-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal later. Lightly grease the parchment paper to prevent sticking.

Heat the sugar mixture: In a heavy-bottomed saucepan, combine the granulated sugar, corn syrup, honey, and water. Cook over medium heat, stirring constantly, until the sugar dissolves. Insert a candy thermometer into the mixture and continue cooking without stirring until the mixture reaches 250°F (121°C).

Beat the egg whites: While the sugar mixture is heating, place the egg whites and salt in a large mixing bowl. Using an electric mixer, beat the egg whites on medium speed until soft peaks form.

Combine and cook: Once the sugar mixture reaches the desired temperature, remove it from the heat. Slowly and carefully pour the hot sugar syrup into the egg whites while continuing to beat on low speed. Once all the syrup is added, increase the mixer