How Many Grams in a Cup of Maple Syrup?

Maple syrup is a boiled-down sap sweetener prized for its distinctive flavor in pancakes, glazes, and New England baking. One US cup weighs approximately 312 grams—lighter than honey but denser than water. Grade and processing affect flavor more than weight; pure maple syrup follows consistent density for cup-to-gram conversion.

Measure in a liquid measuring cup at eye level or weigh directly on a scale. Like honey, maple syrup sticks to cups; a light oil spray helps it pour cleanly. Room-temperature syrup flows more accurately than cold syrup straight from the refrigerator.

Mistakes include confusing maple-flavored pancake syrup—which is mostly corn syrup—with pure maple syrup; weights differ. Substituting maple syrup for granulated sugar without reducing liquids makes batters too thin. Over-reducing maple syrup in glazes burns the sugars quickly due to lower smoke point than granulated sugar alone.

Refrigerate opened pure maple syrup to prevent mold; unopened jars keep in a cool pantry. Substitute honey at 340 grams per cup or corn syrup at 328 grams with flavor differences. Replace one cup sugar with three quarters cup maple syrup and reduce other liquids by about three tablespoons.

Maple syrup grades differ in flavor intensity but share similar density near 312 grams per cup, making weight the best way to compare recipes from Canadian and American sources. In granola and glaze applications, weighing syrup prevents overly sweet or thin results when cup measures stick to the vessel. Grade A golden syrup tastes milder than dark robust grades, yet cup-for-cup weight remains consistent for conversion purposes. When reducing maple syrup on the stovetop, start from a weighed amount so you know exactly how much remains after evaporation thickens the syrup.

Canadian recipes using milliliters convert near 312 grams per cup for pure syrup; always confirm the product is not diluted pancake syrup before applying this weight standard to glazes and candy.