...specifically the 260F syrup. I've used it before, and it's pretty tasty. Or, you could just throw table sugar into the boil and leave it be. Honestly, for lighter Belgians it's what I would suggest. As long as you give it time to invert in the boil you'll get the complexity out of it. Just watch your ferm temps and you're good to go.
Plain cane or beet sugar will do fine. It is what many of the Belgian commercial brewers use. I'm not sure if any of them use candi sugar in tripels. Light candi sugar doesn't add anything. Dark is a different subject.