1 can (12 ounces) evaporated milk
3 cups sugar
2 tablespoons butter
1 3/4 cups sliced, fresh strawberries
2 tablespoons lemon juice
Butter a 9-by-9-inch dish.
Combine milk, sugar and butter in a large saucepan over medium heat; boil. Stir in strawberries and lemon juice.
Heat, stirring constantly. Cook until fudge reaches 234° F. to 240° F. on a candy thermometer. Or, cook until a small amount of mixture dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface.
Remove from heat; quickly spread in prepared pan. Let cool before cutting and serving.
Makes 12 servings.