Why does water stop boiling when sugar is added to it when it is boiling?

Vapor pressure is caused by water molecules escaping from the liquid phase and exerting a pressure against the walls of the container. As the temperature increases, so does the vapor pressure until, the vapor pressure = the atmospheric pressure. But solute particles interfere with water molecules escaping the liquid phase. They act kind of like tiny road blocks that bump against water molecules and stop them from leaving. Therefore, the presence of a solute (such as sugar) prevents water molecules from leaving the liquid phase, thereby lowering the vapor pressure, and thereby preventing water from boiling at 100ºC. .
thus the boiling point of water increases thus water stops boiling at its boiling temperature of 100degree celsius