This is an old revision of the document!
notes on boiling sugar
according to the old texts you need three elements to boil proper sugarbase
Sugar, Water and an anti crystallization agent.
the agent
the agnet is used to inhibit the crystalixztion of the sugar into caramel (hard, sticky, stinky mess) we are now mostly using Cream of Tartar, a byproduct of wine making.
Texts
The production and processing of sugar (NPers. šekar, from Skt. ṡárkarā-, “ground or candied sugar,”[…]) was already known in Sasanian Persia around 460 CE, and the Chinese ascribed the invention of the process of the refining of sugar syrup into hard sugar to the Sasanians (Laufer, Sino-Iranica, p. 376). The 9th-century Zoroastrian text […] mention that at Nowruz, in the morning before speaking, one ate white sugar.src