Candy sugar is just regular sugar that has been "inverted" to split the glucose and fructose molecules that make sucrose and heated to produce desired colors and maybe flavor.
You can invert your own with a little citric acid and some heat, but it really isn't necessary because the yeast produce there own invertase to invert the sugar themselves.
So using the light candy sugar for a trippel would be a waste of money. Something that use the dark candy sugar for flavor and color would make me more likely to use the candy sugar over plain sucrose and specialty malts for color.
Or I'd make my own rock candy sugar...
MAKING YOUR OWN BELGIAN CANDY SUGAR