Convert cups Maple Syrup to grams Maple Syrup
Instantly convert cups Maple Syrup (cups) to grams Maple Syrup (grams) with our free online calculator.
Quick Reference: Maple Syrup
| cups | grams |
|---|---|
| 0.25 | 78.67 |
| 0.5 | 157.33 |
| 1 | 314.66 |
| 1.5 | 471.99 |
| 2 | 629.32 |
| 3 | 943.99 |
| 4 | 1258.65 |
How to Convert cups Maple Syrup to grams Maple Syrup
Formula
To convert cups Maple Syrup (cups) to grams Maple Syrup (grams): Multiply cups by 1.33 (density of Maple Syrup)
About cups Maple Syrup (cups)
Cups of Maple Syrup. Measured by US cup (= 240 mL = 16 US tablespoons = 48 US teaspoons per FDA 21 CFR 101.9). The cup is the dominant US baking + cooking volume unit, but actual density varies significantly by how the ingredient is packed (scooped vs spooned-and-leveled — a 1-cup scoop of flour can range from 110 g to 150+ g depending on technique, which is why precise bakers use mass measurement in grams). Always level with a flat edge (the back of a knife) for accurate volumetric measurement. Maple syrup is the concentrated sap of maple trees (predominantly sugar maple Acer saccharum, less commonly red maple Acer rubrum + black maple Acer nigrum) — boiled down ~40:1 from raw sap (which is ~2-3% sucrose) to syrup (~66% sucrose minimum per Vermont + Quebec official grades). Density ~1.330 g/mL (significantly denser than water due to sugar concentration). 1 US cup maple syrup = 322 g. Grading per US/Canadian 2015 unified standard: Grade A Golden Delicate (lightest, harvested first), Grade A Amber Rich (most popular for table use), Grade A Dark Robust (stronger maple flavor, for baking), Grade A Very Dark Strong (late-season, intense for cooking + glazing). Quebec produces ~70% of world maple syrup supply (~12 million gallons/year); Vermont leads the US (~2 million gallons/year). Major producers: Maple Joe, Maple From Canada, Coombs Family Farms, Vermont Maid (a corn-syrup-blend imitator), Pure Maple Vermont. Used in: pancakes + waffles + French toast topping, maple-glazed bacon + salmon, oatmeal sweetener, BBQ glazes, holiday baking (maple pecan pie, maple oatmeal cookies). Density: 1.330 g/mL (used to convert volume measurements to mass).
About grams Maple Syrup (grams)
Grams of Maple Syrup. Measured by mass in grams (g) — the metric base mass unit used in scientific + international + professional baking contexts. Mass measurement is more accurate than volume measurement because it eliminates packing-density variation (1 cup of flour can vary 10-20% by mass depending on aerated-vs-packed scoop technique). Most modern baking + pastry recipes from professional pastry chefs (Sébastien Bruno, Pierre Hermé, Stella Parks 'BraveTart', Cook's Illustrated) specify gram measurements. A small digital kitchen scale (~$15-30) provides 1-g resolution. Maple syrup is the concentrated sap of maple trees (predominantly sugar maple Acer saccharum, less commonly red maple Acer rubrum + black maple Acer nigrum) — boiled down ~40:1 from raw sap (which is ~2-3% sucrose) to syrup (~66% sucrose minimum per Vermont + Quebec official grades). Density ~1.330 g/mL (significantly denser than water due to sugar concentration). 1 US cup maple syrup = 322 g. Grading per US/Canadian 2015 unified standard: Grade A Golden Delicate (lightest, harvested first), Grade A Amber Rich (most popular for table use), Grade A Dark Robust (stronger maple flavor, for baking), Grade A Very Dark Strong (late-season, intense for cooking + glazing). Quebec produces ~70% of world maple syrup supply (~12 million gallons/year); Vermont leads the US (~2 million gallons/year). Major producers: Maple Joe, Maple From Canada, Coombs Family Farms, Vermont Maid (a corn-syrup-blend imitator), Pure Maple Vermont. Used in: pancakes + waffles + French toast topping, maple-glazed bacon + salmon, oatmeal sweetener, BBQ glazes, holiday baking (maple pecan pie, maple oatmeal cookies). Density: 1.330 g/mL (used to convert volume measurements to mass).