5 of us.
16 grand children.
And the greats are multiplying.
Yep, we are breeders.
I myself am the youngest.
From the 'Princess Bride'.
She is a princess, he is a soldier, it's a stretch I know but it works.
SPRINGY, FLUFFY MARSHMALLOWS
Rewritten for simplicity
Makes about 96 1-inch cubed marshmallows
1-2 c confectioners’ sugar, sifted
3 1/2 envelopes unflavored gelatin
1 c cold water, divided
2 c granulated sugar
1/2 c light corn syrup
1/4 t salt
2 large egg whites
1 T vanilla
Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar.
In a medium bowl beat egg whites until they just hold stiff peaks, refrigerate. Rinse beaters.
In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.
In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved.
Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes.
Remove pan from heat and pour sugar mixture over gelatin mixture, stirring with wooden spoon until gelatin is dissolved.
With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer.
Beat vanilla into sugar mixture.
Beat in egg whites until just combined.
Pour mixture into baking pan.
Sift 1/4-1/2 cup confectioners sugar evenly over top.
Chill marshmallow, uncovered, until firm, at least three hours, and up to one day.
Run a thin knife around edges of pan (dipping the knife into very hot water between cuts) and invert pan onto a large cutting board making sure the confectioners sugar is between the cutting board and the marshmallow so it doesn't stick.
Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board.
With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes.
Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.
Do ahead: Marshmallows keep in an airtight container at cool room temperature 1 week.