Mad About Calories: Ice Cream Sundae Topping

 Mad About Calories: Ice Cream Sundae ToppingIt was a high calorie episode of Mad Men last night. There was Harry putting away twenty burgers after his failed attempt to meet with The Rolling Stones on behalf of Heinz (who, we learned, once did a jingle in the U.K. for Rice Krispies), the heaping plate of sausages in Betty’s death fantasy and the rye bread and farmer’s cheese Sterling Cooper’s new Jewish copywriter brings home to his father. And we saw Betty munching her way to fighting weight with Bugles corn chips. Bugles was one of a trio of new snack foods introduced in 1966 by General Mills, along with Whistles and Daisys.

The show ended, fittingly enough, with Betty downing her own ice cream sundae and finishing off Sally’s for good measure. (We took note of the pink stove in the Francis kitchen where Betty and Sally indulge.) About the only time Betty showed some dietary restraint was after her biopsy when she sipped tea (the episode was called “Tea Leaves” after all) and left some appealing looking scones untouched on her plate.

If Betty and Sally’s sundaes appeal to your sweet tooth, we offer this sundae topping recipe from a cookbook published the same year Bugles made their debut: America’s Favorite Recipes from Better Homes and Gardens (Bantam, 1966).

Marshmallow Fudge Topping

Cook Time: 15 minutes

Yield: 1 1/4 cups

il 570xN.2334800431 Mad About Calories: Ice Cream Sundae Topping

Enjoy a taste of the Mad Men with era with this retro sundae recipe designed to appeal to sweet toothes of all ages -- marshmallow and fudge combine to make a sensational ice cream topping.


  • 1 cup brown sugar
  • 1/4 cup powdered cocoa
  • 1/2 cup milk
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1 cup miniature marshmallows
  • Vanilla ice cream, for serving


  1. Mix brown sugar and cocoa in a 1 quart saucepan. Stir in milk, and cook over medium heat, stirring until mixture comes to a boil. Cook rapidly 5 minutes longer.
  2. Remove from heat and stir in butter and vanilla. Cool 5 minutes and fold in marshmallows. Serve warm over vanilla ice cream.
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