Convert ounces Maple Syrup to cups Maple Syrup
Instantly convert ounces Maple Syrup (ounces) to cups Maple Syrup (cups) with our free online calculator.
Quick Reference: Maple Syrup
| ounces | cups |
|---|---|
| 10 | 0.90 |
| 25 | 2.25 |
| 50 | 4.50 |
| 100 | 9.01 |
| 200 | 18.02 |
| 500 | 45.05 |
How to Convert ounces Maple Syrup to cups Maple Syrup
Formula
To convert ounces Maple Syrup (ounces) to cups Maple Syrup (cups): Divide ounces by 1.33 (density of Maple Syrup)
About ounces Maple Syrup (ounces)
Ounces of Maple Syrup. Measured by US avoirdupois ounce (= 28.349523125 g exactly per NIST SP 811 — distinct from fluid ounce which is a volume unit). Mass-ounce measurement is preferred in US butcher/bakery/professional contexts where precision matters but the recipe uses imperial customary units. Common US baking ingredient packages list both ounces (mass) + grams: a stick of butter = 4 oz = 113 g; a 'pound' of flour = 16 oz = 454 g. CRITICAL: do NOT confuse with the troy ounce (~31.1 g — used only for precious metals) or the fluid ounce (volume unit = 29.57 mL). 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 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).