Old-fashioned divinity is one of those magical candies that feels like it floated straight out of a vintage holiday cookbook — cloud-soft, delicately sweet, and melt-away light. This version adds a lovely California twist: chewy bits of dried apricot for brightness and toasted walnuts for a warm, buttery crunch. It’s nostalgic, beautiful, and absolutely perfect for gifting, especially during the winter holidays when handmade sweets mean the most.
INGREDIENTS:
3 cups sugar
2/3 cup corn syrup
1/3 cup cold water
2/3 cup chopped dried apricots
2 egg whites
1 teaspoon vanilla
1 cup chopped walnuts
METHOD:
Butter a 9 × 13-inch baking dish or line it with parchment paper and set aside.
In a large heavy saucepan, combine the sugar, corn syrup, and water. Heat over medium-high, stirring just until the sugar dissolves. Bring to a boil, cover for 3 minutes to wash down crystals, then uncover and cook without stirring until the syrup reaches 252°F (hard-ball stage).
While the syrup cooks, beat the egg whites in a large heatproof bowl until stiff peaks form.
With the mixer running on medium, pour the hot syrup in a very thin, steady stream into the egg whites. Increase mixer speed to high and beat 6–8 minutes, until thick, matte, and holding its shape.
Beat in vanilla, then fold in the chopped apricots and walnuts until evenly distributed.
Spread into the prepared pan and smooth the top. Cool at room temperature for about 2 hours.
Cut into 1-inch squares using a knife lightly coated with butter or cooking spray. Store in an airtight container at cool room temperature for up to 2 weeks, separating layers with wax paper.
YIELD: 36 one-inch pieces
SERVING IDEAS:
- Add to a holiday dessert platter with chocolate truffles, shortbread, or nut brittles.
- Serve with Darjeeling or Earl Grey tea for a sweet afternoon treat.
- Wrap individually in parchment squares for pretty, vintage-style candy pieces.
- Crumble over vanilla ice cream for an easy, nostalgic dessert.
SOURCE: Recipe courtesy of Elsie Rossi, B & R Farms
