If you leave it long enough, it will be fine. Dextrose is 2 table sugars. Dextrose is a monosaccharide, sucrose (table sugar) is a disaccharide, which when broken down results in dextrose or glucose (both monosaccharides). Dextrose would be slightly easier to ferment, but if your yeast is healthy it will eat it up. Many other beers use disaccharide sugars. Go for it!