What does recrystallizing (partially) inverted sugar syrup yelds?

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Not too clear what you're asking here but sucrose is highly soluble in water and has very long induction times so it takes a long time to crystallise especially if you've boiled too much water off because the solution becomes very viscous which reduces nucleation rate.

Adding ethanol to the solution is a good tactic to crystallise because sucrose is less soluble in ethanol than it is in water so it acts as an antisolvent and lubricator, a large effect of the increased nucleation rate is the lower viscosity. the metastable band width will be shorter and you'll see more crystals come out.

My main question is if the fructose and glucose in the syrup will also crystallize together with sucrose, because I didn't make anything to avoid the hydrolysis of sucrose, so the syrup probably contain a mix of sucrose, glucose and fructose. But I don't want to have fructose and glucose in the formed crystals, I just want sucrose.

Not too clear what you're asking here but sucrose is highly soluble in water and has very long induction times so it takes a long time to crystallise especially if you've boiled too much water off because the solution becomes very viscous which reduces nucleation rate.

Adding ethanol to the solution is a good tactic to crystallise because sucrose is less soluble in ethanol than it is in water so it acts as an antisolvent and lubricator, a large effect of the increased nucleation rate is the lower viscosity. the metastable band width will be shorter and you'll see more crystals come out.

If you're worried about impurities you can do the experiment in more mild conditions. Saturate sucrose in a solution at say 80 or even 50C. You'd dissolve less but still a lot. Then you can be more confident that only sucrose is crystallising.