More boiling of a sugar syrup/cane juice would not remove any molasses.
With the lovely carmelization reaction, you'd only get more molasses by boiling more.
To get white sugar, I think (this is off the cuff, so salt to taste), you can
a) do re-crystallization, pouring off the molasses rich mother liquor (probable), dissolve the paler crystals in fresh water, repeat as neccessary, or
b) dump in & filter out activated charcoal ('cause I've worked in organic chemistry, and that's a way to decolor solutions).
I think to recreate the part of the manufacturing process of sugar would be your best bet to make sugar cones; make a saturated solution of sugar just at its crystallization point & pour it into a mold with a grain of sugar in it, as a seed.
There's probably a whole lot of engineering behind that simple description, though.
Ann in CT
> It's just had all the molasses boiled out of it and
> is therefore pure sucrose and is white! This is the sugar that
> period recipes for say, subtleties!