Close enough so that you don't have to spend the $$ on the candi sugar. I've done blind taste tests on the light, amber and dark candi sugar and couldn't tell the difference.
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Life begins at 60....1.060, that is!
If you're boiling in the wort (or with some acid, such as citric acid), the sugar will "invert" and won't leave the cidery flavors some people associate with table sugar. Also, if it's 20 percent or less of the fermentables, it tends not to be a problem either way. I always use table suger and have had zero problems.
belgian Candi sugar vs Cane sugar
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