Make the burnt honey

1. Add the honey to a saucepan.Bring to a simmer stirring often, cook for 5-6 minutes until the honey is golden and smells toasty remove from the heat and mix in the water. Allow to cool and store in a jar. This will keep for months.

Make the Madelines

1. Melt the butter and set aside.
2. Sift the flour, baking powder and salt.
3.  In the bowl of a stand mixer combine the sugar, and eggs. Mix on medium speed until light and fluffy, 5-6 minutes. Add the honey and vanilla followed by the milk. Mix for another minute or two.
4.  Add in the dry ingredients and mix until just combined. Drizzle in the butter and gently fold with a spatula. Transfer to a bowl and cover the surface with plastic wrap and transfer to the fridge for atleast an hour or overnight.
5.  Preheat the oven to 375. Spray or brush a Madeline tin with melted butter. Place 1 level tablespoon of batter into each shell. Bake for 8-10 minutes, until the edges are golden and the centers spring back. Be careful not to overcook.
6.  Allow to cool for a few minutes before removing. Serve warm dusted with powdered sugar or allow to cool completely before dipping in white chocolate.

Make the white chocolate shell 

1. In a double boiler, warm the chocolate until it begins to melt. Remove from the heat and continue to stir until completely melted. Add a tablespoon of melted chocolate into each mold (I find silicone mold works best) and gently press a Madeline into the chocolate, spreading the chocolate out beneath it. Place in the freezer for 10-15 minutes. Gently remove the Madelines from the mold.