Priming sugars. Is there a difference?

[Tuckahoe]

Recipes call for corn sugar, DME, maple syrup, etc. Are there different flavors or mouth feels with different priming sugars?

 

[weirdboy]

The big difference you ought to be worrying about is that there are various amounts of fermentable sugars in those things. And for some of them, like maple syrup, DME, or honey, the amount of sugar in there when you get it from one supplier may be different from another supplier, so predicting the amount of carbonation you will get is not necessarily straightforward.

I would stick to corn or cane sugar.