I have frequently used white table sugar, honey, and corn sugar in certain beers, but I feel you must be careful with fermentation and ensure your beer does not ferment too fast. From my experience, it is way easier to get "boozy" defects in your beer when using sucrose or honey adjuncts than when using all malt.
I like to limit sugar for styles like a Belgian Strong, Imperial Stout, or IIPA or something strong like that, and then only when planned for carefully to account for the effects I will get from it.
I am first to embrace the use of sugar, but kind of sparingly.