Ingredient Weight Converter · sweetener
Maple Syrup: cups to grams
1 cup of maple syrup weighs 322 grams. Use the converter below for any other amount, or check the quick-reference table.
By Andrew Flores, Editor and publisher, Nathan Management. Last reviewed .
Density source: USDA FoodData Central, cross-checked against the King Arthur Baking weight chart. How these figures are derived and corrected is documented in our editorial standards.
Maple Syrup baseline: 1 cup = 322 g.
Common amounts
| Cups | Tablespoons | Grams | Ounces (weight) | Milliliters |
|---|---|---|---|---|
| 1/4 cup | 4.0 | 81 g | 2.84 oz | 59 mL |
| 1/3 cup | 5.3 | 107 g | 3.78 oz | 79 mL |
| 1/2 cup | 8.0 | 161 g | 5.68 oz | 118 mL |
| 2/3 cup | 10.7 | 215 g | 7.58 oz | 158 mL |
| 3/4 cup | 12.0 | 242 g | 8.52 oz | 177 mL |
| 1 cup | 16.0 | 322 g | 11.36 oz | 237 mL |
| 1.5 cups | 24.0 | 483 g | 17.04 oz | 355 mL |
| 2 cups | 32.0 | 644 g | 22.72 oz | 473 mL |
| 3 cups | 48.0 | 966 g | 34.07 oz | 710 mL |
| 4 cups | 64.0 | 1288 g | 45.43 oz | 946 mL |
Spoon weights
Derived from the same 322 g per cup — a US tablespoon is 1/16 of a cup and a teaspoon is 1/48.
| Amount | Grams |
|---|---|
| 1 tablespoon | 20 g |
| 1 teaspoon | 6.7 g |
| 1/2 teaspoon | 3.4 g |
| 1/4 teaspoon | 1.7 g |
Maple Syrup at a glance
- Density standard
- at least 66% sugar (66–68.9 Brix) to be legally maple syrup in the US and Canada
- Grades
- Golden, Amber, Dark, and Very Dark are all Grade A now — the letters describe color and strength, not quality
- It never freezes solid
- The sugar concentration keeps it pourable in a home freezer, which is the best long-term storage
What a cup of maple syrup actually weighs
The published 322 g assumes one specific way of filling the cup. Here is what the same cup weighs under the other common handling methods and product forms, and how far off the recipe you end up.
| How it was measured | Grams per cup | vs. published | Why |
|---|---|---|---|
| Poured and scraped from the cup | 322 g | published figure | The published figure. |
| Poured from a dry cup, not scraped | ~302 g | -6% | About a tablespoon clings to the sides — 20 g of sugar and flavor left behind. |
A tilde (~) marks a working estimate rather than a published figure — it varies with brand, grind, or how hard the cup was packed.
Why measuring maple syrup by cup goes wrong
Maple syrup is roughly 66 percent sugar by weight, with the rest water and trace minerals. A cup weighs about 322 grams. Real maple syrup behaves like honey in baking — more humectant moisture, faster browning — and is not a clean swap for granulated sugar.
Practical tips for working with maple syrup
Grade A dark (formerly Grade B) is the right pick for baking and recipes that want a pronounced maple flavor. Grade A amber is milder, better on pancakes than in a cake. Once opened, real maple syrup belongs in the refrigerator; it ferments and grows mold at room temperature within a few weeks.
Note from this ingredient's record: Grade A dark is the workhorse for baking — more flavor than amber, less assertive than Grade B. Refrigerate after opening.
Substitutions that work — and what they cost you
Maple syrup for granulated sugar
Ratio: 3/4 cup syrup per 1 cup sugar; reduce other liquid by about 3 tablespoons per cup used
Trade-off: Moister and darker; drop the oven 25 °F. Fails in meringue and in any recipe relying on creamed sugar crystals for lift.
Pancake syrup for maple
Ratio: 1:1 in a pinch
Trade-off: Pancake syrup is mostly corn syrup with flavoring. It is sweeter, thinner in flavor, and lacks the minerals that give maple its edge.
When maple syrup ruins the recipe
| What you see | What went wrong | What to do |
|---|---|---|
| Mold on the surface of an opened bottle | Real maple syrup left at room temperature — it has enough water to support growth. | Refrigerate after opening, or freeze it. Frozen syrup stays pourable and keeps for years. |
Storing maple syrup
Unopened bottles keep for years in the pantry. Once opened: refrigerator for a few months, freezer for years. It will not freeze hard.
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