Turn temperature down to simmering & allow to cook for 2 to 3 hours (the longer you cook it the darker/thicker it will be) No one in my family has ever turned he cans. Once water is boiling, take off milk labels and put cans into water (I do 4 at a time as it will keep on the shelf for a few months) 4. Do NOT open the can or puncture holes in it.in any way 2. Some reviews said that the cans were exploding, easy resolution. My greatgrandmother, grandmother, mother and now myself have been boiling Eagle Brand Condensed milk for a century and half. Add a scoop to a pan with a little heavy cream & heat for an amazing caramel sauce.As far as the babysitting comments go.watching your food usually goes hand in hand with cooking :) Read More This comes out thick enough to spread & we have been eating on sliced apples for as long as I can remember-delish. It is an amazing treat at camp (the boyscouts love it). This will prevent the exploding can dilemma for some of the reviewers! The milk can also be done on a campfire (which I have done at least a dozen times or more-allow it to cool in your cast iron dutch oven the same way you do in a pan on your stove top). You MUST allow the cans & water to cool, before opening the can up. after cooking for alloted time, turn off heat and remove pan from the stove to allow to cool, & then just walk away, do NOT attempt to drain the water or remove the can or open the can at all.
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