Why is a sugar reducing and nonreducing?

Reducing sugars are monosaccarides and disaccarides. If my memory serves me right they discolour benedicts solutions because the above sugars have a Hydroxyl group. This group reacts with the copper in the benedicts solution changing it's colour.

Non reducing sugars are polysaccarides - they do not have the hydroxyl group and therefore have to be refluxed in acid to obtain a similar reactive group.

What if sucrose? Or inverted sugar?