Here is a quote from wiki about Belgian candi sugar...
"A Belgian sugar used in brewing, especially stronger beers such as dubbel and trippel; basically this is an invert sugar, i.e. one that has been converted from sucrose to a mixture of fructose and glucose by heating with water and some acid, usually citric acid.
It is used to boost the alcohol content without adding extra body to the beer and without forcing the yeast to produce invertase, which some drinkers claim adds an undesirable taste to the beer."
Just from a personal experience, this process does nothing to introduce defining "Belgian" character to the beer. I have made enough with Candi and with plain ol' sugar to know that you will not taste a difference. Save youself the trouble and get the cane or for that matter beet sugar to make your Belgian.
Just my 2cents worth.