Yes, it will. Every sugar will impact the boiling point of the sugar solution slightly differently. A sugar solution of dextrose with 60% sugar will have a slightly different boiling point than a sucrose solution will. However, the mechanism is very much the same so you can use the same concepts. This is also why we recommend following the instructions of your recipe. This recipe should have been developed for the sugar types it calls for, ensuring you're using the right settings.