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