Why do sugars have higher boiling points than water?

[Apogee]

I recently heard about an interesting chemistry experiment I have yet to try. It involves boiling soda and watching the water rise and the sugars remain at the bottom of the pot. The reason being is sugars have higher boiling points than water. Thus, the water boils first, heats up, and rises to the top of the pot while the sugars stay on the bottom.

First, I was wondering if this scientific reasoning is accurate. Secondly, I was wondering why sugars would have higher boiling points than water. What about their structure, or better yet the structure of water, compels sugars to boil at a higher temperature than water? I do apologize, for my chemistry is a bit weak hahaha.

 

[Borek]

Please elaborate - is sugar not dissolved and just staying at the bottom? If so, fact that they stay at the bottom has nothing to do with its boiling point, it is mostly about the solid density.