To boil simple syrup or not? Science to the rescue.

[Grand Tiki]

Table sugar is called sucrose. It is made from two simpler sugar
molecules called glucose and fructose.

Glucose is less sweet than sucrose, while fructose tastes more sweet
than sucrose.

When sucrose is heated in the presence of an acid (such as vinegar,
citric acid, cream of tarter, etc.), it breaks down into glucose and
fructose.

The resulting syrup is about 30% sweeter than sucrose. This syrup is
called "invert sugar" by culinary experts - Honey is almost pure
invert sugar. (This can also be done without heat by using an enzyme
called invertase, but that's a whole other story...)

This difference is most important to candy makers, bakers and others
who use a **much** higher ratio of sucrose to water in creating their
products (example: cake icing).

The ratio of table sugar used in making simple syrup is much smaller,
therefore creating this invert sugar solution results in less change
in the final taste. (Kind of like asking would you rather have 1% of
10 million dollars or 75% of 10 dollars?)

Though boiling the sugar *does* increase the sweetness of the syrup,
any significant quantity of simple syrup will take HOURS to bring to a
boil with household kitchen appliances and hours more to cool off to
where you can use it. (Plan on 18+ hours per cycle.)

Even a Turkey Fryer (which sucks expensive propane) takes over an hour
to bring a full pot of water to a boil.

Bottom line: In the end, the quality of your local water will probably
have a greater effect on the final taste than spending all that time
(and energy $$$) to make a weak invert sugar solution.