Carbon-free sugar! Really! I learned in ORGO that sucrose is a carbohydrate (hydrated carbon) with the molecular formula C₁₂H₂₂O₁₁. So sucrose must actually be H₂₂O₁₁ or 11 H₂O. That is, just plain water. Now, when you heat sugar with a Bunsen burner it no longer caramelizes but boils at 100^oC. What puzzles me is how do they stop the sugar from leaking through the paper sack. Moreover, if a recipe calls for a cup of sugar and 2 cups of water, may I just use 3 cups of water instead?