I am physically unable to come to the store empty-handed. When someone says, “Bring your own,” my brain goes into high gear thinking of the perfect gift. We are creating a catalog for your apartment. Have you ever seen a plant that is not on life support? Are you an incense person or a candle person? But what I’ve learned over the years is that a) the best gifts are homemade, and b) food never fails. So when a host insists on covering a party, I like to bring edible gifts for them to enjoy. later. It’s a small way to make them feel noticed and valued, and my urge to please people can rest for the night. Everyone wins!
I wrote an entire chapter of these recipes in my cookbook. What should I bring? This is especially convenient at this time of year. Between Halloween and New Year’s Day, I call this period “gathering season.” I’m looking for something quick to enjoy in between cocktail parties and cookie exchanges. This year I’m bringing homemade hot fudge.
I’m not bragging, but this fudge is a masterpiece. Shiny, decadent and enhances any occasion. Since it’s so simple, carving the chocolate bar is also the most difficult part. Of course, it’s ideal to drizzle over ice cream, but there are many other ways to enjoy it, such as mixing it with coffee, spreading it on pumpkin bread, or eating it straight from the jar.
Once cooled, you can store it in the refrigerator, so you can make a large batch and divide it into several small jars to take home. This is a rare one-size-fits-all gift. There’s a chocolate lover in every household, and every host appreciates something homemade. So for all of us who can’t bring our own, let’s bring something even better: a jar of hot fudge that will forever invite us again.
homemade hot fudge
from What should I bring? Written by Casey Elsass
Make a pint jar and add a little more.
1 semisweet or bittersweet chocolate bar (4 ounces)
4 tablespoons unsalted butter
1 1/4 cups sugar
1/3 cup cocoa powder (*see notes)
1/2 teaspoon kosher salt
1/2 cup whole milk
1/2 cup fresh cream
1 tablespoon light corn syrup (**relax, see notes)
1 teaspoon pure vanilla extract
Special equipment:
1 pint bottle
Before you start, protect yourself from bacteria and make sure the pint jar and lid you’re about to use are thoroughly scrubbed with soap and hot water. (If you absolutely must use the dishwasher, just toss it in there and return to this page when you’re done.)
Using a serrated knife, cut the chocolate bar diagonally. Turn the cutting board a quarter turn and cut diagonally in the opposite direction to create smaller pieces. Slide the chocolate to one side. On the other side, cut the butter in half lengthwise, then crosswise into quarters. Keep everything nearby as you will need it quickly.
In a medium saucepan, whisk together the sugar, cocoa powder, and salt until the cocoa is no longer lumpy. Pour in the milk and cream. Whisk again—and I mean whisk! — until the cocoa mixture is completely hydrated. Cocoa powder tends to burn and become bitter, so add your biceps. Just to be on the safe side, I recommend getting a spatula and running it around the edges and bottom.
Place over low heat and continue whisking occasionally. After about 5 minutes, when the sugar has dissolved and the sauce has thickened, remove from the heat. Add the chopped chocolate and let it sit for 5 minutes to slowly melt. Add the butter, corn syrup, and vanilla and whisk the sauce until the chocolate and butter are completely combined.
Pour the sauce into the jar, leaving about 1/4 inch of space at the top, and twist the cap tightly. Place the jar in the refrigerator to chill for at least 2 hours or overnight. Remove the tape from the jar and write what it is (homemade hot fudge, stupid goose). The bonus hot fudge is all yours to enjoy right away, or refrigerate in a small airtight container and enjoy within two weeks.
Note:
* I prefer the taste of Dutch-processed cocoa powder here. It can be something simple like Hershey’s Special Dark 100% Cocoa or something more fancy like Droste or Valrhona. If you already have a box of regular cocoa powder, use that.
** Don’t worry, this is not high fructose corn syrup. A little light corn syrup is completely harmless and will make the finished sauce incredibly creamy. Trust me, it’s worth it.
Casey Elsass I’m a food writer, recipe developer, and author of the following books: What should I bring?. His recipes have appeared in Bon Appétit, Delish, Epicurious, and Food52. In her free time, she enjoys going to the opera, eating out around the world, and always saying “yes” to every party invitation. Remember his mosaic jelly?
PS Check out more festive recipes, including a Hanukkah latke board and 8 crowd-pleasing holiday cookies.
(Photo courtesy of Pacifico Cyrano. Recipe reproduced with permission) What should I bring? Written by Casey Elsass © 2025. Published by Union Square & Co., an imprint of Grand Central Publishing, a division of Hachette Book Group. )
Source: Cup of Jo – cupofjo.com
