#MEwx Very mild temps, sun and Pecan Butter Fudge to nibble on.

Good morning Augusta

A direct, real-time feed from my personal weather station is available for you

here.

Today it’s going to be partly sunny with highs in the lower 40s. Winds will be light and variable.

Tonight we’ll have mostly clear skies with lows in the mid 20s. Winds will be west winds around 10 mph.

 The readings from my weather instruments are:

Our outdoor temperature is 24.1°F, the humidity is 85%, the Dew Point is 29.5°F and our wind chill is 24.3°F.

The wind direction is West Northwest between 0.1 MPH and 0.2 MPH.  

The Relative pressure is 29.95, the Absolute pressure is 29.75, the HPA is 1017 and steady with a weather graphic indicating sun.

Visibility is 10.0 Miles / 16.1 Kilometers with hazey skies for the time being.

The UV rating is 1 out of 16, Sunrise is 7:12 A.M. EST, Sunset is 4:03 P.M. EST, Moonrise is 4:14 A.M. EST, Moonset is 2:19 P.M. EST and the moon phase is        waning crescent.

The RAW METAR reading for Augusta is:

METAR KAUG 231253Z AUTO 20004KT 7SM CLR M04/M06 A3003 RMK AO2 SLP173 T10441061

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

Time for a batch of last-minute fudge for Xmas, isn’t 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.