Ube Marshmallows

(adapted from Lebovitz' Marshmallow recipe in The Perfect Scoop)

1/4 cup plus 2 tablespoons cold water
1 tablespoon unflavored gelatin powder
2/3 cup sugar
1/4 cup light corn syrup
Pinch of salt
2 teaspoons Ube flavoring, plus more for desired color (ube flavoring can be found at Filipino markets)
About 1.5 cups powdered sugar, plus more for tossing with marshmallows

Pour 1/4 cup of the cold water into the bowl of electric stand mixer fitted with a whip attachment. Sprinkle the gelatin into the water and allow to soften.

In a small saucepan fitted with a candy thermometer, combine the remaining 2 tablespoons water with the sugar, corn syrup, and salt. Cook the syrup over medium-high heat until it reaches 250 degrees F.

When the syrup reaches 250 degrees F, turn the mixer on to medium-high speed and begin slowly pouring the syrup into the mixer bowl in a thin stream, aiming the syrup at the sides of the mixer bowl rather than on the beater.

Once you've added all the syrup, turn the mixer to high speed and whip for 8 minutes until the mixture is a stiff foam. Whip in the ube flavoring.

Sift 1/2 cup of the powdered sugar over a baking sheet to cover an area of about 8x10 inches. Scrape the marshmallow mixture from the bowl and the whisk attachment onto the powdered cookie sheet. With a slightly wet rubber spatual, spread the mixture evenly into a rectangle until it is about 1/2-inch thick. Let the marshmallow mixture stand uncovered for 2 hours.

Put about a cup of powdered sugar in a large bowl and dust a pair of kitchen shears with the powdered sugar. Working in batches, snip the marshmallow into strips, and the strips into cubes, dropping the cubes into the bowl of powdered sugar. Continue dusting the shears with powdered sugar as needed.

Toss the marshmallows in the bowl of powdered sugar so they are evenly coated, then place the marshmallows in a sieve to shake off the excess sugar.