Short answer, don't worry about it now. If you can taste it in the beer you are learning your likes and dislikes.
Long answer, hopefully it makes sense.
#1 of table sugar to a heavily hopped beer should mean a heavy malted beer also. #1 will not be noticeable with a large grain bill. Personally I don't go over 5% of the ferment-able sugars in a batch, but it really will not be noticed above %10 to %20 depending on how detailed your taste is.
If I go above %5 in a recipe I invert the table sugar using a little water, a little lemon juice and boil the sucker.
As an example:
calls for 12.1 % or 2.00 lb Candy Sugar,
I take 2 lbs of sugar, add the juice from a lemon, or any acid really, around 3 tsps of water, and heat until it hits soft crack temps. Adding water by the tsp if needed.
Then I just pour it in during the last 10 minutes. WITH CAUTION, 275F sugar lava making contact with 200F wort reacts a little badly.
* Soft Ball * 115 �C 239F
* Hard Ball * 127 �C 260.6F
* Soft Crack * 135 �C 275F
* Hard Crack * 150 �C 302F
Hope this helps relax you.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.