#MEwx Above freezing again with sun, clouods and Pecan Butter Fudge

Good morning Augusta

I have a wireless personal weather station broadcasting live where you can view real

This morning we have mostly cloudy skies with expected highs in the upper 30s. Winds are South around 10 mph.

Tonight we’ll have partly cloudy conditions during evening hours becoming mostly cloudy. Areas of fog after midnight. Lows in the lower 30s with South winds around 10 mph in the evening, becoming light and variable.

The outdoor temperature is 23.5°F, the dewpoint is 23.0°F and the wind chill is 23.5°F.

We had a fair amount of snow melt here over the past 24 hours.

Today’s sunrise is 6:49 AM, sunset is 4:59 PM and we’ll have 10 hours 9 minutes of daylight today. Moonrise is 4:00 AM and Moonset is 4:35 PM. The moon phase is a New Moon and is xx% illuminated. Our next Full Moon is on February 24 and our next new moon will be on March 10.

The wind velocity is between 0.0 MPH and 2.7 MPH from the North.

The Relative pressure is 29.96, the Absolute pressure is 29.76 and rising with a weather graphic indicating sun and clouds.

The Humidity is 98%, the UV index is 0 placing the average person at low risk and the solar radiation reading is 45.3W/m2.

Visibility is 10.0 miles / 16.1 Kilometers with partly Cloudy skies.

 

 

Carve a heart with your initials and those of your love inside it into the top of this one. Yep, personalize 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.