Sugar does not have an exact boiling point by itself as sugar does not melt or boil, but decomposes. There are boiling points when sugar is dissolved in water. However, those are not static numbers.
When sugar is melted, it becomes caramelized. However, in 2011, scientists at the University of Illinois proved that this chemical change was decomposition as opposed to melting or boiling. This discovery was important to candy makers, as they develop new methods and recipes that include sugar.
The boiling point of sugar in water is dependent upon factors, such as temperature, purity and pressure. The boiling point can be calculated by weighing the percentages of these factors.