Baking and Tahini Halva: replacing sugar/honey with corn syrup (pure dextrose)?

I just read a recipe for DIY Tahini Halva made using honey and another recipe (sugar free) of Tahini halva made with erythritol.

However, Erythritol is not cheap and I don’t mind carbs like "dextrose", so I’m considering other options.

I am avoiding the use of fructose.

I’ve considered replacing the honey with corn syrup, but I don’t know the ratio. I’ve also considered a Dextrose powder + water mixture as a substitute.

However, I’m not sure if the physics and chemistry perfectly work out in either case, since sugar can be tricky.

What fructose-free sugars could I use as a replacement in a Halva recipe, and with what ratio?