Belgian Candi rocks vs Soft Belgian Candi sugar (granular)?

Now I know everyone says that the rocks are a waste of money and add no flavor to beer. The Soft Belgian Candi Sugar, the granular stuff like table sugar, on the other hand purportedly adds flavor.

1. Is this true? (i.e. soft sugar good, rock sugar bad)
2. What is the difference between these 2 sugars (other than consistency)?

And yes, I know the Belgian Candi syrup is supposed to be the real deal and superior to everything... Cin-Cin!

I beleive in making them molassas is used for the syrup but for the rocks it's easy enough to make it yourself, do a search. just sugar, water heat as citric acid. Was going to do some today but the wife couldn't find the acid at the store