I'm trying to modify the marshmallow recipe in this post to make it vegan:
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. =)