Line a rimmed baking sheet with parchment and spray with non-stick cooking spray or use a non-stick baking mat. In a small bowl whisk together the baking soda, grated ginger and ground ginger. Set aside.
In a large, heavy saucepan over medium-high heat, combine the sugar, honey and 1/4 Cup of water. Heat, stirring until the sugar dissolves, about 5 minutes. Continue cooking without stirring until the caramel is dark amber in color and reaches 300F on a candy thermometer, about 8-10 minutes.
Immediately remove the pan from the heat and whisk in the baking soda-ginger mixture. The mixture will bubble up vigorously. Working quickly, pour the mixture onto the prepared baking sheet. Do not spread the mixture, it will settle itself as it cools. Sprinkle with sea salt. Set aside to cool completely. Break the candle into large pieces. Store in airtight container for up to 5 days. Also, try dipping in dark chocolate for an even more decadent experience.
Adapted from "Honey" (Short Stack Editions volume 8) by Rebekah Peppler.