In this easy microwave recipe, condensed milk is cooked with sugar, butter and vanilla till thick and then cooled on a mat and dusted with almond meal.

I’m a big fan of traditional recipes, but also a big believer that there is always an easier and better way to get those traditional recipes on the table minus the elbow grease. At Christmas time, people slave over a hot stove stirring up batches of goodies like milk cream and marzipan. Years ago I developed a recipe for microwave Marzipan. The results were so astounding that I can whip up a batch of Marzipan in no time.

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Last year my cousin asked if I had tried the microwave Milk cream recipe, I had not. I had made Milk cream (basically moulded fudge) years ago but it was the long and tedious traditional way and I wasn’t about to go there again. I gave her recipe a whirl – note that this came from Uncle Haley (please do say a prayer for his health). I’ve adapted this recipe to make it fool proof for you so do watch the video so you’re prepared!

Easy Microwave Marzipan

Milk Cream

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Ingredients Method

Ingredients
  

  • 400 ml sweetened Condensed Milk
  • 100 gms icing Sugar
  • 40 gms Butter
  • 1 tsp of Vanilla essence
  • 1/4 – 1/2 cup Almond meal or ground Cashew
  • Extra Icing sugar for dusting

Method
 

  1. Add the condensed milk to a large microwave safe bowl
  2. Add the icing sugar and mix
  3. Heat on high in the microwave for 3 mins
  4. Remove and add the butter and mix
  5. Heat on high in the microwave for 2 mins
  6. Remove and add the vanilla essence
  7. Heat on high in the microwave for 2 mins
  8. Scrape the mixture down
  9. Set the microwave on high in the microwave for another 2 mins but watch carefully and shut it earlier should you smell any burning
  10. Allow the mixture to cool
  11. On a silicone mat, sprinkle some almond meal and scrape the mixture on top of it
  12. Add more almond meal to the surface
  13. Allow to cool for 30 mins
  14. Using a knife, spread the mixture out, add more almond meal and leave for another 30 mins
  15. This is now almost set, flip it over so the undersides can dry up as well and add more almond meal
  16. Dust the molds with icing sugar, grab the cooled milk cream, form into balls according to the size of the cavities, and press gently and release
  17. Allow the formed milk cream batch to air dry overnight for best results and then store in an air tight container