In its solid state - crystallised, in other words - sugar or sucrose is a colourless, odourless, sweet-tasting substance. It crystallises in the form of anhydrous prisms (i.e. they contain no water) on oblique axes, in what crystallographers call a monoclinic crystalline system. In theory, a perfect sugar crystal is a prism with 15 facets.
If you look with the naked eye at a large candy sugar crystal or through a magnifying glass at a granulated sugar crystal, you should quite easily be able to make out seven or eight facets.