There is no doubt that the sugar in the question is the honey we normally use. It is made either from beetroot and sugarcane. Scientifically it is called sucrose. Sucrose is a molecule made up of sugars such as glucose and fructose. This is a disaccharide. That is sugar composed of monosaccharides glucose and fructose. Of the three types of sugars mentioned above, the sweetest is the fructose.
Honey also contains sucrose sugar. But the honeybees also add an enzyme called inverters to it. This enzyme breaks down the chemical bonds between glucose and fructose in glucose and releases them, making independent. Thus the liberated fructose increases the sweetness of honey. Bees make honey from pollens, which itself contains high levels of fructose. Honey is sweeter because it is a glucose- fructose mixture that contains more fructose.
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Sucrose sugar is widely used in the chocolate industry. But before it could be used on candies inverters enzyme is added to it. It breaks down sucrose into glucose and fructose. Both are sweeter than sucrose. If liquified light passed through the crystals of some matters, its direction will change. When liquified light passes through sucrose and decomposed sucrose, it deviates in opposite directions. Thus it got the name inverted sugar and inverted enzyme.