Sucre A Creme (Cream Of Sugar) Dessert Toping

From Ars Cookbook

submitted by Tragically Hip

Sucre À La Creme (Cream Of Sugar) is a french Canadian (as far as I've been told) cake toping. It can also be eaten on its own, one simply has to cut it into blocks once solidified.

Ingredients

1 Quart whipping cream
Brown Sugar
1/2 tsp Cream of Tartar

Directions

Put whipping cream in a pot and stir on med heat. Stir in 1 tbsp brown sugar and sample. Keep adding more brown sugar until you reach the desired sweetness (I usually use 3 heaping tbsp). Bring to a boil while sprinkling on cream of tartar (makes it like velvet once it cools). Remove from heat, let it cool a little and serve warm. Works great on plain white cakes.