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How to make sugar syrup
You can buy proprietary brands of sugar syrup, or if you'd prefer to make your own, I recommend making a 'rich' two parts sugar to one part water (2:1)...
7th July at 10:41
I believe it's still beneficial to only use the little heat necessary to help dissolve the sugar, so I have amended point 5 to also include the points you make. Many thanks.
"The lower-right datapoint is very close to 100 °C, and shows the first-order rate constant for sucrose hydrolysis is about 10(exp−6) per second. That means that 63% degradation would take 10(exp6) seconds, or about 11.5 days. Getting 99% degradation would take about 53 days."
In layman's terms, heating a mixture of refined (white) sugar in clean water, hot enough & long enough (a few minutes on a moderate heat setting - there's no need for prolonged boiling) to disolve the sugar and form a rich syrup is going to lead to negligible conversion to glucose and fructose. Certainly nothing you'd notice outside of a laboratory.
I doubt anyone is going to feel the need to boil sugar syrup for long enough (ie days) at home to see the effect. Also, without technical equipment (eg a condenser) doing so would tend to drive off water (affecting the concentration & hence viscocity) and start to caramelise the sugar (affecting colour taste) - which is fine if we are making caramel or toffee. I just tested this in my kitchen, that's exactly what happened.