It is hard to find info on it but I read this:
Pure dextrose can be purchased on its own as a food supplement and is 20 percent less sweet than cane sugar. It is fully derived from corn and is relatively cheap. Dextrose can replace table sugar and can be used to sweeten a wide variety of foods and drinks.
Another article states:
Sugar is 70% sweeter than glucose and....
Glucose is probably more reactive than sucrose in terms of the Maillard reaction (browning).
So I guess you would use 20%-30% more, maybe, trial and error. Good to know about it browning better sugar, so you could make all sorts of sweets. I wonder how toffee would go?
