Blueberry Lavender Pancake Fudge

Blueberry Lavender Pancake Fudge

And you thought pancakes were delicious, this jam infused maple fudge is a decadent treat perfect for an elegant micro-dessert, a platter for a party, or gifting!

Serving Size: 1 - 9 inch pan cut into squares for serving

2 cups Vermont maple syrup (use your favorite Runamok Infused Syrup for a fun twist!)

1 cup heavy cream

¾ cup dark brown sugar (light brown works as well)

2 tablespoons of butter

pinch of salt

1 tablespoon vanilla extract

Blake Hill Preserves Wild Blueberry with Lavender Jam



In a 5 qt saucepan add maple syrup, heavy cream, and brown sugar. Stir in just 2-3 rotations to simply swirl ingredients together, do not whisk or over stir, the boiling step ahead will do all the work.


On medium heat bring maple syrup, heavy cream and brown sugar to a boil.


Continue to boil without stirring until temperature registers at 240 degrees F on a candy thermometer. Mixture will rise as it boils, this can take 20+ minutes.


Don’t have a candy thermometer? No worries! Use the Soft - Hard Ball Test: Using a cup of cold to room temperature water, dip a whisk into the middle of the saucepan and allow a few drops of the mixture to fall into the cup of water. When the mixture first balls at the top of the water and sinks to the bottom remove from heat. Run this test every 1 minute after 17 minutes of boiling. You may need to get fresh water every now and then to see your drops more clearly. Removing too early will result in the fudge not setting, removing too late and the mixture will burn.


When ready based on temperature or test described above, remove from heat and add butter and salt.


Allow the mixture to cool at room temperature to 110 degrees F or for 30-40 minutes.


While the mixture is cooling, line your 9x9 pan with buttered parchment paper (tip: butter the sides of the pan for added assurance your fudge will be easy to remove from the pan).


Just before your fudge is cooled to temp, place 6 tablespoons of Blake Hill’s Wild Blueberry with Lavender into a microwave safe bowl (you may not use all of the jam, though best to prepare). Microwave on low power for 30-45 seconds until the jam is slightly softer.


When the mixture is cooled, add vanilla and use a hand mixer to beat on medium to high until mixture loses its gloss and appears slightly lighter in color, about 7-8 minutes.


Pour into the prepared 9x9 pan, best to work quickly in case your fudge is already starting to set.


Using a spoon, drop 4 lines of jam lightly on top of the fudge about 2 inches apart and using a butter knife, make S shaped swirls top to bottom, then side to side until you achieve the desired marble effect. (NOTE: avoid big clumps of jam in any one spot as it may affect how well the fudge sets.)


Cool at room temperature.


When cooled and set fully, using the corners of the parchment paper, remove the paper with the fudge out of the pan onto a cutting board, JAM side up. Cut as desired (we suggest squares) and store in an airtight container in the refrigerator.


Serve it as a formal micro-dessert! On a tea saucer or appetizer plate, dollop 1 tablespoon of jam and place 1 square of room temperature fudge in the middle of the dollop, top with fresh lavender. Pair with your favorite cup of tea or after dinner cocktail, we suggest Metcalfe’s Vermont Maple Cream Liqueur on the rocks or in your coffee!


If gifting, make sure to line the box or tin with parchment paper and include a mini jar of Wild Blueberry with Lavender Jam for the perfect hostess, thinking of you or holiday treat!

Blueberry Lavender Pancake Fudge

Suggested Jams