#MEwx Warmer, higher humidity and Pecan Butter Fudge

Good morning Augusta

This morning we have clouds and sun with a high of 79°F. Winds SSW at 5 to 10 mph.

Tonight it will be partly cloudy with stray showers or thunderstorms possible. Low 64°F. Winds light and variable.

The readings from my weather instruments are:

The Dew Point is 62.1°F, the humidity is 97%, and the outdoor temp is 63.0°F.

The wind direction is West Southwest between 0.0 MPH and 0.1 MPH.

The Relative pressure is 30.12, the Absolute pressure is 29.92 and rising with a weather graphic indicating sun.

The UV rating is 0 out of 16, Sunrise is 6:03 a.m. Sunset is 7:13 p.m., Moonrise is 11:17 p.m., Moonset is 1:15 p.m. and the moon phase is waning gibbous being 57% illuminated.

Visibility is 10.0 miles / 16.1 Kilometers with mostly cloudy skies to 100 feet.

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

Space weather for today is:

The Solar flux is 67, the solar wind speed is 314 Kilometers per second and the chance for a solar storm is 1%.

Yesterday I posted a recipe for chocolate pecan cheesecake, today I thought Pecan Butter Fudge would be an excellent followup.

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.