Perhaps Harold McGee’s “On Food and Cooking”. Sugar and pastry only make up a very small portion of the large tome, but it’s very scientific and helpful.
And there’s also Rose’s article: http://www.realbakingwithrose.com/2005/12/sugar.html
I expect, based on the high quality of your work, that you already know all this stuff, but just in case there’s something that might help, here are a few thoughts:
-sugar must be totally dissolved (no crystals clinging to the sides or utensils) in order to avoid crystallization. I usually pull it off the heat as it comes to a boil and stir, returning to the heat if necessary, until dissolved.
-after that, no stirring as both agitation and seed crystals can cause re-crystallization.
-adding impurities, like the molasses in brown sugar, affects the temps of the stages.
-butter, corn syrup, and cream of tartar are all agents designed to interfere with crystallizing.
Things I learned from Harold McGee
-the exact quantity of water doesn’t matter, as long as the syrup is the right temp the water concentration will be correct.
-if you exceed a target temp, all you have to do is add some water and swirl, then continue cooking until it gets back to the right temp.
-if you’re bringing the syrup up to caramel temps, crystallization doesn’t matter as the syrup re-liquefies once all the water is out and it starts to caramelize.
-if you are going to pour milk or other dairy into hot caramel, don’t do anything to make the caramel too acidic, or it will curdle the dairy. This includes using sugar with residual molasses, adding cream of tartar, or making the caramel too dark (it becomes more acidic the darker it gets).