daj85202...that was smart to do...to get the true recipe. So, I did some searching to see if I could find the exact ingredients. The "sugar" is drivert sugar and is described as a "dry fondant sugar used in icings and pan coated confections" it has invert sugar in it and that helps keep it moist, so obviously regular powdered sugar is not exactly the ingredient and, therefore, will not perform like drivert will.
The meringue powder is just dried egg white powder which can be found at most supermarkets and is much cheaper than Wilton's Meringue Powder. The "starch" is actually a type of corn starch,called Mira-Gel, that when added to liquids produces a gel, but with the amount used in this recipe it acts as a texture modifier. It has to be purchased from a specialty store or bakery supplier. The xanthan gum acts as a thickening agent, but also as a stabilizer. Finally, the maltodextrin, simply described is a corn based sweetener, but apparently it does a little more than that in the process of baking, etc. or it wouldn't be mentioned separately.
So, now that we have the actual "recipe", does anyone think they will try to reproduce it exactly?
I may give it a go one day when I don't have anything else planned. I'd love to see how it works, not to mention see if making it myself is any cheaper than just buying the darn stuff ready-made would be.
I would, obviously, never try to sell it...after all, it IS patented and I know that if I had been the one smart enough to come up with this recipe, I certainly wouldn't want people "bootlegging" my product, so I will respect that with Ms. Hester as well.
If anyone else DOES eventually come up with a recipe that does not infringe on a patent and actually WORKS like the REAL thing, I would love to try that one also, so please share the recipe. I, myself, will most likely read up on these ingredients a little more as well as any substitutes/alternatives and may actually get in the kitchen to see what I can come up with. I will keep you guys posted if and when I do...