Reformulate a marshmallow recipe to remove lactose and HFCS I'm trying to modify the marshmallow recipe in this post to make it vegan:

http://moleculargastronomy.wordpress.com/2010/10/09/molecular-gastronomy-carrageenan-kappa-and-iota/

The first hurdle is removing the lactose. I did a bit of reading to try to understand its purpose, and wondered if I could replace it with something like calcium lactate? In the post, it mentions that carrageenans are very effective even at very low concentrations in milk, and I remember reading about the presence of calcium salts being a factor, which was why I guessed at the calcium lactate substitution.

Also, this recipe calls for HFCS. I wasn't even aware that you could purchase that (I guess I thought it was more industrial). Regardless, I think the people I am marketing these marshmallows to would freak out if they saw HFCS on the label. How might I go about replacing that? Would invert sugar perform a similar function?

Thanks for any advice! I know this will require a lot of testing (the fun part!), but I figured I'd ask since I am very new to this area.  =)
I think you're taking an overly complicated approach to this, I've had great success with a recipe from the DIY Cookbook from ATK, in their version, they use:

confectioners’ sugar,  cornstarch, unflavored gelatin, corn syrup (not high fructose), granulated sugar, salt, vanilla extract

The only non-vegan ingredient in this manifestation is the gelatin, which you can sub using many different vegan gelling agents. 

Here is one website detailing the recipe procedure: http://www.thefrugalgirl.com/2012/11/how-to-make-homemade-marshmallows/

As well as a post on "The Feed", an ATK website with a video: http://www.americastestkitchenfeed.com/do-it-yourself/2013/01/how-to-make-marshmallows/