Wash the sugar beet(s). Grate them in mini chips. Cook them with occasional stirring for about 30 minutes at 70-80°C, so do not boil. The sugar dissolves. Strain the wet. (The pulp is cattle feed.) Boil (45 minutes) and scoop the foam earth (proteins) off. The syrup is a sweet, caramel -like, sticky pudding with crystals. Adding sugar crystals accelerates the crystallization process. You can further dry.
The remaining ’syrup’ is molasses and can be used to ferment to alcoholic drinks.

When refining (clean, purify, refine) the sugar is washed, followed by refining (with lime and CO₂ gas), cutting, grinding, rolling (presses), filtration, centrifugation, clarification, and many (including chemical) processes to undergo. The sucrose, a disaccharide, is a compound of glucose and fructose.
Fruit sugar (fructose) is three times sweeter than glucose (dextrose).
With sugar you can also make candied fruit. If at least 60% sugar in it, then these products are preservable, i.e. no micro -organisms may thrive in.

Although sugar beet is too hard to eat, they were eaten during the hunger winter in the Second World War, like tulip bulbs. They even had special grating for them.