I used the candy sugar back in the early/mid90s but have not used it since the syrup products have become available.
Other than table sugar, you can also have some fun experimenting with demarara, sucanat, jaggery, etc. Each one will lend something a little bit different but many of those differences are very subtle so you might only notice them in a blonde or tripel.
I use table sugar in many beers, but I brew a lot of high OG beers. When you've got a big beer, sugar is very helpful in hitting a good final gravity and having a beer that's quaffable. Not that I'm quaffing a lot of 10% stouts, but I like to think I could.