After a couple experiments with making my own candi sugar its really quite easy to make it yourself. 1 lb of candi sugar costs me, like, 25 cents to make (obviously excluding labor and tools, but you should have the tools anyway). A good heavy metal :rockin: pot with a candy thermometer, or, really a thermometer in general, I have a nice one with a long probe and metal cord that I can just have the tip resting in the solution. In about 30 minutes I'll have a light blond/yellow candi sugar, syrup or sugar, either way.
If you buy table sugar on sale, sometimes I can get 5lbs for a dollar around here so making the candi sugar is basically pennies. As for if you're going to use clear candi sugar/syrup, I would just save the time and add the table sugar straight to the boil. I have a BDSA fermenting right now with some home made amber/brown candi sugar in it that gave it a great red/ruby hue.
I have an imperial buckwheat honey saison I'm planning to brew next weekend wiht some blonde/golden candi sugar, I could just use regular table sugar sure. I happen to enjoy the process of making candi sugar though, and I put the hot sugar into a no edge brownie pan and I get these awesome looking candi sugar ingots (I'm a nerd so what if I'm imaging them as ingots of gold).
TLDR: Clear candi sugar? Meh, don't bother just use table sugar. Anything else in terms of candi sugar? Save the money and make it yourself unless you're in a pinch/hurry for some reason. Brown Sugar? In my experience it really does add a salt flavor and sometimes a little bit of a body odor aroma, could've been something else I did to the beer, but I have seen other brewers say brown sugar can impart a salty flavor.