I am physically incapable of showing up empty-handed. If you say, “Just bring yourself,” my brain goes into overdrive, thinking of the perfect gift. I’m cataloging your apartment: Have I ever seen a plant that’s not on life support? Are you more of an incense or 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 they have the party covered, I like to bring an edible gift for them to enjoy later. It’s a small way to make them feel seen and appreciated, and my people-pleasing urges can take a night off. Everyone wins!
I wrote a whole chapter of these recipes in my cookbook, What Can I Bring? They’re especially handy this time of year — the stretch between Halloween and New Year’s Day, which I like to call the Gathering Season. Between the cocktail parties and cookie swaps, I like to have something quick up my sleeve. This year, I’m bringing my homemade hot fudge.
Not to brag, but this fudge is a masterpiece. It’s glossy, decadent, and elevates every occasion. It’s also so simple that chopping a bar of chocolate is the hardest part. Obviously, it’s ideal on ice cream, but there are so many ways to enjoy it: stirred into coffee, drizzled on pumpkin bread, or eaten straight from the jar.
Once cooled, it keeps beautifully in the fridge, which means I can make a big batch, portion it into a few small jars, and have something ready to bring. It’s the rare one-size-fits-all present — every household has a chocolate lover, and every host appreciates something homemade. So, for all of us who can’t just bring ourselves, let’s bring something better: a jar of hot fudge that earns you a forever invite back.
Homemade Hot Fudge
From What Can I Bring? by Casey Elsass
Makes 1 pint jar, plus a little extra for you
1 (4-ounce) semisweet or bittersweet chocolate bar
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 heavy cream
1 tablespoon light corn syrup (**relax, see notes)
1 teaspoon pure vanilla extract
Special equipment:
One 1-pint jar
Before you start, save yourself from bacteria and make sure the 1-pint jar and lid you’re about to use is thoroughly scrubbed with soap and hot water. (If you need to run the dishwasher anyway, throw it in there and come back to this page when it’s done.)
Use a serrated knife to cut diagonally across the chocolate bar. Rotate the cutting board a quarter turn and cut diagonally in the other direction to create small pieces. Slide the chocolate to one side. On the other side, cut the butter in half lengthwise, then cut across in 4 equal pieces. Keep everything close by, we’ll need them in a moment.
In a medium saucepan, whisk the sugar, cocoa powder, and salt together until the cocoa is no longer lumpy. Pour in the milk and cream. Whisk again — and I mean whisk! — until the cocoa mixture is fully hydrated. Cocoa powder will burn and get bitter easily, so put your biceps in it. I’d really encourage grabbing a spatula and running it around the edges and bottom just to be sure.
Set over low heat and continue whisking occasionally. When sugar melts and the sauce is runny, about 5 minutes in, remove from the stove. Add the chopped chocolate and let it sit for 5 minutes to slowly melt. Add the butter, corn syrup, and vanilla, and give the sauce a good whisk until the chocolate and butter are fully incorporated.
Pour the sauce into the jar, leaving about 1/4 inch of space at the top, and twist the cap on tight. Place the jar in the refrigerator to cool, at least 2 hours or overnight. Any bonus hot fudge is yours and it can be enjoyed right away on ice cream or refrigerated in a small (clean!) airtight container and enjoyed within a couple days.
Rip off a piece of tape for the jar and write what this is (it’s Homemade Hot Fudge, silly goose) and a use-by date exactly two weeks from today. Be a good friend and gift the jar as soon as you can!
Notes:
* I prefer the taste of Dutch-processed cocoa powder here, which could be as simple as Hershey’s Special Dark 100% cocoa, or something more luxe like Droste or Valrhona. If you already have a box of regular cocoa powder around, just use that.
** It’s okay, this is not high-fructose corn syrup. A little bit of light corn syrup is totally harmless and will make the finished sauce unbelievably creamy. Trust me, it’s worth it.
Casey Elsass is a food writer, recipe developer, and author of What Can I Bring?. His recipes have appeared on Bon Appétit, Delish, Epicurious, and Food52. In his free time, he enjoys attending the opera, eating his way around the world, and RSVP-ing yes to every party invite. And remember his mosaic jello?
P.S. More festive recipes, including a Hanukkah latke board and eight crowd-pleasing holiday cookies.
(Photo by Pacifico Silano. Recipe reprinted with permission from What Can I Bring? by Casey Elsass © 2025. Published by Union Square & Co., an imprint of Grand Central Publishing, a division of Hachette Book Group.)
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