Cooking times/Sugar Content/Grade

[doocat]

I noticed on another thread that Parker said syrup gets darker and sugar is lost overnight. I understand the darker part as the sap sitting grows bacteria but what about sugar content??

Is there any consensus from the big sugar makers on whether to boil in the morning or at night. Is there an advantage or disadvantage to either??

Feel free to chime in I would like to hear all sides.

Craig

[Amber Gold]

I would think the sugar content would go down as well because the bacteria are feeding on the sugar. Not positive though.