At this point the crystals need to be melted in order remove the remaining impurities. The Melter heats the Washed Raw Sugar with hot water and steam until it dissolves at roughly 162 degrees Fahrenheit. At this point the sugar is transformed into Raw Liquor, which looks like a thick, dark-brown syrup. It is now necessary to maintain the hot temperature of the Raw Liquor in order to prevent premature crystallization.