From my research and knowledge I've narrowed it down to 5 different sugars:
1) Superfine Sugar
2) Sugar in the Raw
3) Vanilla Sugar (would probably grind or use superfine)
4) half white/half light brown (first drying the brown)
5) Melting reg granulated white in a saucepan, emptying on baking sheet to harden, put through a blender, and use as top to torch.
***Please feel free to comment on any/all parts of this post. Your input is greatly appreciated and will be put use.***