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I'm getting ready to brew a Belgian Dubbel my "Drunken Monk" and want to know from the experts. When do I add the Candi Sugar to the boil? 60min?, 30?, 10?.

Thanks

Depends...what flavors are you looking for? The earlier your sugar addition the more maillard reaction, or kettle carmelization, you'll get. Just like making a strong Scottish.
Specific gravity of your boil also matters due to same sugar kettle carmelization. But for me, I would add sugar 10-15 from end of boil for a Belgian Dubble. This preserves the flavor of the sugar, while minimizing kettle carmelizing to get a better final attenuation.