I think the citation, on the wikipedia page[0] applies to the sentence after the one you're quoting. I've looked at (and around) page 121 of Sikorski and don't

I think the citation, on the wikipedia page[0] applies to the sentence after the one you're quoting. I've looked at (and around) page 121 of Sikorski and don't see anything definitive about caramelising temperatures for honey. I've searched the book and reviewed all references to 'honey' as well as 'caramel...' and I can't see anywhere these claims are made regarding catalytic acids, or that specific range for honey. Yes, specific ranges for fructose (about 40% in honey) and glucose (~30%), but those numbers vary substantially from what GP was claiming about honey. [0] https://en.wikipedia.org/wiki/Honey https://en.wikipedia.org/wiki/Honey