It should help. But it isn't 'the same' because it isn't just the alcohol that balances the hops, it's primarily the malty body and residual sweetness and even the driest beers have some sweetness. Because the sugar is completely fermentable it won't have the same effect.
I would try add some extract or add some malto-dextrin if you can. You can still add the sugar too. That will add body and alcohol.
In Process - Russian Imperial Stout, Nelson Sauvin Rye IPA, Mild No.3
In Kegs - Barley Wine, Apfelwein, Wild BlackBerry Wheat, Coffee Oatmeal Porter
Gone - so many :(