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.

https://www.instagram.com/p/CIZqdAwBvaU/

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
  

  • 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

Instructions
 

  • Add the condensed milk to a large microwave safe bowl
  • Add the icing sugar and mix
  • Heat on high in the microwave for 3 mins
  • Remove and add the butter and mix
  • Heat on high in the microwave for 2 mins
  • Remove and add the vanilla essence
  • Heat on high in the microwave for 2 mins
  • Scrape the mixture down
  • Set the microwave on high in the microwave for another 2 mins but watch carefully and shut it earlier should you smell any burning
  • Allow the mixture to cool
  • On a silicone mat, sprinkle some almond meal and scrape the mixture on top of it
  • Add more almond meal to the surface
  • Allow to cool for 30 mins
  • Using a knife, spread the mixture out, add more almond meal and leave for another 30 mins
  • This is now almost set, flip it over so the undersides can dry up as well and add more almond meal
  • 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
  • Allow the formed milk cream batch to air dry overnight for best results and then store in an air tight container