#MEwx Warming up to the '50's and a great fudge recipe
This morning we have sunny with a high near 55°F. Winds W at 5 to 10 mph.
tonight we’ll have partly cloudy skies and a low of 36°F. Winds light and variable.
The readings from my weather instruments are:
The Dew Point is 30.1°F, the humidity is 82%, and the outdoor temp is 37.0°F.
The wind direction is Southwest between 0.0 MPH and 0.1 MPH.
The Relative pressure is 29.91, the Absolute pressure is 29.70 and rising with a weather graphic indicating sun.
Visibility is 10.0 miles / 16.1 Kilometers with clear skies.
The UV rating is 1 out of 16, Sunrise is 6:52 A.M., Sunset is 5:56 P.M., Moonrise is 12:27 P.M., Moonset is 9:51 P.M. and the moon phase is waxing crescent being 28% Illuminated.
We received 0.02 of an inch of rain here over the past 24 hours.
This chocolate-covered weather recipe is one of the better fudge recipes I’ve tasted. “Try it, you’ll like it.”
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.
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