Almost anything, really, would work...
If you want gas in your beer, kind of sugar does not matter, anything that ferment will work.
.. but every thing will work in it's own way
Will ferment clean, probably with hardly any side effects. Good choice, easy to obtain and pretty cheap.
Dry wort extract
Take about 20% more than sugar. It will be most "authentic" because, well, wort should be the only fermentable in your beer unless you know exactly why you want something else.
Regular table sugar
Works for me. Some say it brings wine-y tastes to your beer, but no one ever told me to taste them in my brew. But I tend to brew heavy ales. If you brew something more delicate, avoid table sugar. Better safe than sorry.
Pasteurizing part of wort before fermentation, keeping in the reserve and adding it back just before bottling works just like wort extract priming, only better. Literally no way it would ever introduce foreign tastes. This time is too late, but oh well. I never do it because it's a bit troublesome and benefit seems not worth it. But that's my personal opinion.
Raw cane sugar
If you want your beer taste a bit like rum, that might be the way to go. I used it happily to enrich my dark beers.
Heavy change in taste. For really dark beers if, just before bottling, you decide this is exactly what they are lacking. use with caution and remember to take more of it than you would with sugar, but it will work, too.
Most probably it will not bring any honey-like taste or aroma to your beer. Waste of money unless you do it for some other reason.
"Priming tabs", "beer sugar", "brewing sugar" etc
Most of them are just one thing or mix of things I described above, with price doubled or tripled and fancy name on them. Would not buy. But if you already have stock of it, better use it for priming than main fermentation.