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.