Sun, warm and Pecan Butter Fudge

Good morning Augusta

This morning we have sun with a high of 77°F. Winds W at 10 to 20 mph.

Tonight we’ll have partly cloudy with a low of 51°F. Winds NW at 5 to 10 mph.

The readings from my weather instruments are:

The Dew Point is  40.8°F, the humidity is 52%, and the outdoor temp is 59.3°F.

The wind direction is   West Northwest between 6.0 MPH and 7.4 MPH.

The Relative pressure is 29.95, the Absolute pressure is 29.75 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 5:06 a.m. Sunset is 8:05 p.m., Moonrise is 11:29 a.m., Moonset is 1:10 a.m. and the moon phase is waxing crescent being 42% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 211053Z AUTO 30005KT 10SM CLR 13/05 A3009 RMK AO2 SLP190 T01280050

Visibility is 10.0 miles / 16.1 Kilometers with clear skies.

We didn’t receive any rain here over the past 24 hours.

Space weather for today is:

Today’s Solar flux is 70, the solar wind speed is 405 Kilometers per second and

There is a 1% chance for a Solar Storm.

Okay, time to get back to another chocolate fudge binge-possible recipe.

PECAN BUTTER FUDGE

By: Judith Olney (Yes, It’s Chocolate)

INGREDIENTS:

3 tablespoons unsalted butter

½ cup heavy cream

2 ½ cups granulated sugar

6 tablespoons cocoa powder

Pinch salt

1 teaspoon vanilla

2/3 cup pecans, broken roughly in half

1.      Butter a 9 or 10 inch square baking pan.

2.      Place the butter and cream in a saucepan over very low heat and stir until the butter has melted.

3.      Add the sugar, cocoa, and salt, and stir continuously until the mixture comes to a slow, rolling boil, then time the fudge for 8 minutes.  Stir occasionally and briefly while the fudge cooks.  Have a cup of cold water ready, and at the end of 8 minutes, drop a bit of fudge into the water.  It should form a medium-firm ball.  If too soft, continue cooking for another 2 minutes.  DO NOT OVERCOOK.

4.      Remove fudge from the heat and stir in the vanilla and pecans.  Continue beating the fudge until it has thickened to the consistency of sluggish molasses, the quickly turn into the buttered pan while still pourable.  The fudge should be glossy.  Chill until firm, cut into squares and serve.