No question is too basic. From Candi Syrup's website:
"D180 - Our darkest and richest award winning candi syrup with an SRM of 180. It has no competitors for flavor, color or smooth fermentability. Notes of fresh ground coffee, wild cherry, dark stone fruit, caramel, with a hint of dark-toasted bread. An exceedingly superior syrup for dark high gravity Belgian Ale's."
Whirflock is a tablet form of Irish Moss, a clarifier that binds with proteins in the boil to prevent protein haze. Too much protein can also be known to shorten the shelf life of beers.
And as for Corn sugar, white sugar, etc. most Belgian brewers use it to boost gravity since it's 100% fermentable and thin the mouthfeel abit (lower FG).