How Many Grams in a Cup of Corn Syrup?
1 cup = 328g · Tablespoon and teaspoon counts are US volume measures (15 ml per tbsp). Liquids should be weighed for accuracy — gram weight per spoon varies by density.
Quick values
- Cups
- 1
- Tablespoons
- 16
- Teaspoons
- 48
- Grams per tbsp
- 20.5g
- Grams per tsp
- 6.833333g
- Grams
- 328
- Ounces
- 11.569869
- Pounds
- 0.723117
Corn Syrup cups to grams conversion table
| Cups | Tablespoons | Teaspoons | Grams | Ounces |
|---|---|---|---|---|
| 1/4 | 4 | 12 | 82g | 2.892467 |
| 1/3 | 5.333333 | 16 | 109.333333g | 3.856623 |
| 1/2 | 8 | 24 | 164g | 5.784934 |
| 2/3 | 10.666667 | 32 | 218.666667g | 7.713246 |
| 3/4 | 12 | 36 | 246g | 8.677402 |
| 1 | 16 | 48 | 328g | 11.569869 |
| 1.5 | 24 | 72 | 492g | 17.354803 |
| 2 | 32 | 96 | 656g | 23.139738 |
Each US tablespoon ≈ 20.5g · Each US teaspoon ≈ 6.833333g
About Corn Syrup measurements
Corn syrup is a glucose-based liquid sweetener that prevents crystallization in candies, pecan pie, and marshmallows. One US cup weighs approximately 328 grams—the same density as molasses though lighter in flavor for light corn syrup. Dark corn syrup includes molasses flavoring and matches the same weight per cup for conversion purposes.
Measure corn syrup in liquid measuring cups or by weighing 328 grams per cup. Oil-coated cups and spoons prevent sticking. Light and dark varieties interchange by weight though flavor and color differ in the finished product.
Common mistakes include substituting corn syrup with granulated sugar in candy recipes without invert sugar chemistry—crystals form. Confusing corn syrup with high-fructose corn syrup in industrial formulations is irrelevant for home Karo-style products. Under-measuring due to trapped bubbles in thick syrup reduces sweetness in pecan pie filling.
Store corn syrup at room temperature indefinitely in a sealed bottle. Substitute golden syrup or honey in some recipes with texture changes; candy work often requires corn syrup specifically. Maple syrup at 312 grams per cup works in some sauces but not crystallization-sensitive confections.
Corn syrup at 328 grams per cup prevents sugar crystallization in caramels, pecan pie, and marshmallow recipes where precise sugar chemistry matters more than flavor alone. Light and dark corn syrup share weight per cup though color and taste diverge. When a recipe calls for a corn syrup substitute in candy making, weight-based substitution fails if the replacement lacks the same invert sugar properties—conversion charts help with measurement, not chemistry. For home bakers making fondant or nougat, weighing corn syrup directly into the pot reduces splatter compared to pouring from a sticky measuring cup over hot sugar.
Weigh corn syrup when making mirror glaze or marshmallow fluff so repeat batches set identically. Sticky cups often retain several grams that never make it into the bowl when poured.
Frequently asked questions
One US cup of light or dark corn syrup equals 328 grams. This matches molasses density for cup measurements.
Pour into a liquid measuring cup at eye level or weigh 328g. Coat utensils with oil for easy release.
Golden syrup or honey works in some baked goods. Candy recipes often require corn syrup to prevent sugar crystallization.
Store sealed at room temperature. Corn syrup keeps indefinitely. Wipe bottle threads to prevent sticking.