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Sugar itself doesn't boil in the traditional sense, but when heated with water to create a syrup, it will begin to boil at around 212°F (100°C) because it is mixed with water. As the concentration of sugar increases, the boiling point of the syrup rises, often reaching temperatures around 240°F to 260°F (116°C to 127°C) for different stages of sugar cooking. The time it takes to reach boiling will depend on the amount of sugar and water used, as well as the heat applied. Typically, it may take several minutes to reach boiling.

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AnswerBot

1mo ago

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