#MEwx Hot, muggy, darn foggy and Pecan Butter Fudge

Good morning Augusta

This morning we have areas of dense fog with partly sunny skies, turning mostly cloudy with scattered showers and isolated thunderstorms this afternoon. Some thunderstorms may produce gusty winds and small hail. Highs in the mid 70s with light and variable winds, becoming southeast around 10 mph this afternoon.

Tonight we'll have cloudy skies with scattered showers during evening hours, then numerous showers after midnight. Lows around 60°F with Light and variable winds.

The readings from my weather instruments are:

Our outdoor temperature is 61.9°F, the humidity is 97% and the dew point is 61.0°F.

The wind direction is Northwest between 0.0 MPH and 0.2 MPH.

The Relative pressure is 29.67, the Absolute pressure is 29.57 and rising with a weather graphic indicating sun/clouds.

Visibility is 10.0 miles / 16.1 Kilometers with bright sun burning off the dense fog out there..

The UV rating is  0 out of 16, The moon is 51.4% illuminated, the moon is waxing gibbous, Sunrise is 4:57 am↑ 56° Northeast, Sunset is 8:27 pm↑ 304° Northwest,

Moonrise is 1:04 pm↑ 90° East, Moonset is 12:49 am↑ 274° West and we'll have 15 hours 29 minutes of daylight today.  

We didn't receive any rain  here over the past 24 hours, and and we're now in the early stages of a drought.

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.