FWIW Duvel uses dextrose. As noted above, all three plain sugars (table, dextrose, clear candi) will dry out the beer, and keep out of the way flavor wise. Table sugar is 100% fermentable extract by weight, while both dextrose powder and candi syrup contain some water weight, making it a little trickier to calculate how much fermentable sugar they contribute. The biggest difference is, candi will cost you $6-8 for a pound of syrup that's only partly sugar, and table sugar is already in your cupboard and easy to measure and handle. Winner.