To answer that question, you need data on the solubility of sucrose (sugar). You can find it in a table at
http://en.wikipedia.org/wiki/Sucrose#Hydrolysis and many other places. I got that one from a Google search.
By going from 50 to 70 C, and additional 0.66 g/ml of sugar can be dissolved. Since you have 100 mL, that would be an additional 66 grams.
How much more sugar could be added to 100 mL of water if it's temperature was raised from 50 degrees C to 70 degrees C?
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