I’ve just made some tigers. I add heaps of dark brown sugar at the soaking stage. Boil it in the same solution. Really kick starts the “gooing” stage. Two nights in a relatively cool garage and there is a heavy goo already.
poor example as tigers don’t take much on but I tried one and they are super sweet compared to a standard one cooked without sugar.
I don’t add anything to particle apart from sugar, salt or garlic. Occasionally chilli. No artificial stuff, think it defeats the point.
as Yonny said you dont boil out salt or sugar. When you cook pasta you add salt to the boiling water before adding to pasta, to enhance its flavour. You then boil it and you get the taste. The salt remains. Sugar in the same.