@Backtobrew Honestly I think it makes no difference. Brewing sugar tends to be glucose while table sugar tends to be sucrose (a two molecule sugar made up of fructose and glucose). Yeast is perfectly capable of breaking it down into its base molecules and then fermenting the lot.
Some people claim that table sugar leaves a cidery taste to beer, but Ive never being able to detect it. On the odd occasion I do one can kits I tend to use brewing sugar because I’m lazy and can get a pre measured bag shipped with the kit. When it comes to priming I use caster sugar.