Sucrose, commonly known as table sugar, has a boiling point that varies depending on its purity and the presence of other substances. Generally, pure sucrose begins to decompose before it reaches a boiling point, typically around 160 °C (320 °F). However, in a solution with water, sucrose doesn’t boil at a single temperature like typical liquids due to the nature of sugar dissolving in water. The boiling point of the solution would be higher than that of pure water due to the boiling point elevation effect.
In practical terms, when you’re cooking or processing sucrose, it’s essential to understand that once you heat it, it will caramelize and start to break down rather than simply boil like water. Therefore, the boiling point of sucrose itself is not a straightforward number, and it’s more relevant to consider it within the context of its applications and mixtures.