Grady- You can
use cane sugar-- just use a little less. If you use 5 oz of dextrose (corn sugar), you can substitute with 4.8 oz of sucrose (table sugar). I use it all the time and I have never had an off flavor. It is usually preferred to weigh priming sugar since not all measuring cups are created equally, and sugar can pack differently when measuring. Since sucrose ferments completely, it doesn't really add any sweetness.
OP- I think it will help you if you learn a little bit about volumes of CO2 to style. It will also help you from blowing up bottles- many bottles cannot hold more than 3.5 volumes without exploding, which can be dangerous and maddening. There are free calculators online. I often use the one here: TastyBrew.com | Homebrewing Calculators | Botting Priming Calculator