When sugar dissolves in water, diffusion of sugar molecules in water occurs, which happens with sugar molecules.

They bind with water molecules and move along the volume of the solution together with water molecules, That is why the water in which the sugar is dissolved becomes sweet, and the water in which the salt is dissolved becomes salty. If this solution is mixed, as any housewife who prepares jam does, then the diffusion will go faster and the solution will become uniformly sweet (the word “diffusion” is translated as “spreading”). But at a certain (high) concentration of sugar, dissolution stops and the diffusion process no longer works.