#MEwx Sunny with temps rising above freezing and Pecan Butter Fudge

Good morning Augusta

I have a wireless personal weather station broadcasting live where you can view real time weather readings from it by clicking here.

This morning it is mostly sunny with expected highs in the lower 30s. Winds are light and variable.

Tonight we’ll have mostly clear skies during evening hours, becoming partly cloudy. Lows around 16°F with light and variable winds.

The outdoor temperature is 7.5°F, the dewpoint is 5.7°F and the wind chill is 7.5°F.

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

Today’s sunrise is 7:03 AM, sunset is 4:01 PM and we’ll have 8 hours 58 minutes of daylight today. Moonrise is 2:11 AM and Moonset is  1:20 PM. The moon phase is waning crescent and is 23% illuminated. Our next Full Moon is on December 26 and our next new moon will be on December 12.

The wind velocity is between 0.0 MPH and 3.4 MPH from the Southwest.

The Relative pressure is 29.93, the Absolute pressure is 29.73 and rising with a weather graphic indicating sun and clouds.

The Humidity is 92%, the UV index is 0 placing the average person at low risk and the solar radiation reading is 19.8W/m2.

Visibility is 10.0 miles / 16.1 kilometers with Mostly cloudy skies at the moment.

 

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.