Just use sucrose (table sugar) and let the yeast do it. Sucrose works exactly as well as dextrose (aka glucose or corn sugar) when bottling. Use 10% less table sugar than the same amount of dextrose (dextrose holds moisture; about 9% of its weight; sugar is crystalline and dry).
To make sure it's well dissolved in the wort, just add the table sugar to a pan with a cup of water, heat/stir till dissolved, then add direction to wort, stir, bottle.
Yes, I know this is a zombie thread.