Adding cane sugar later in fermentation?

I'm about to brew a Saison tomorrow and the recipe calls for one pound of cane sugar. With other batches that have called for cane sugar I've added it later when fermentation seemed to slow a bit so the yeast wouldn't tire themselves out on the simple sugars. I'll be using Wyeast French Saison (3711), however. This yeast is an animal and my previous experiences with this yeast tells me it will have no problem eating the sugar if added into the boil. Any thoughts on this?

You are probably plenty safe throwing it into the boil, its easier than boiling a cup or two of water and sanitizing stuff to dump it into the fermenter.