it is a cold snowy day in the pacific northwest. The humidity is 82% outside, but I don't know what it is inside. I have always heard not to make pralines or fudge if the humidity is above 60%. Do I dare?
You can do it but the texture will be slightly gritty for a few days while the humidity of the cookies stabilize. I would cook the cook 5 degrees higher then the recipe calls for to compensate for the extra atmospheric humidity.