Strawberry Fudge

1 can evaporated milk (12 ounce)
3 cups white sugar
2 tablespoons butter
1 3/4 cups sliced fresh strawberries
2 tablespoons lemon juice

Butter a 9x9 inch dish. Combine milk, sugar and butter in a large saucepan over medium heat; boil. Stir in strawberries and lemon juice.

Heat, stirring constantly, to between 234 and 240 F, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.

Remove from heat and quickly spread in prepared pan. Let cool before cutting and serving.