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Essential for cup-to-gram accuracy and repeatable bakes.
Shop scales ↗Golden Syrup
Sugars & SweetenersAlso known as light treacle.
Amber inverted cane syrup — the British staple behind flapjacks, treacle tart, and golden syrup cake. Lyle's label puts a tablespoon at 21 g.
Also Called
light treacle
Properties
Density Index
1.42 g/cm3
1 Cup Weight
336g
Texture
Thick liquid
Category
Sugars
Top Substitute
Light Corn Syrup
Use 1:1
The closest structural swap for American kitchens — same anti-crystallising role, much blander. Add a little brown sugar or honey for flavour.
Most-used links for Golden Syrup
Conversions
| cups | grams |
|---|---|
| 1/4 cups | 84.0 grams |
| 1/3 cups | 111 grams |
| 1/2 cups | 168 grams |
| 1 cups | 336 grams |
| 1.50 cups | 504 grams |
| 2 cups | 672 grams |
| 3 cups | 1008 grams |
| 4 cups | 1344 grams |
Figures use the US cup (236.6 ml).
Density: 1.42 g/ml
Quick Convert
Ingredient-specific, density-based conversions for baking
1 cups of Golden Syrup equals 336 grams
Ingredient-specific · density-based
Cup size
Based on us cup (236.6 ml) · density data from baking references and our own measurements.What the sources say golden syrup weighs
Published values, quoted at the exact measure each source lists. Sources round differently and assume different fill techniques — which is why they rarely agree to the gram.
| Source | Listed measure | Weight |
|---|---|---|
| Lyle's (product label) | 1 tbspNutrition-facts serving size on Lyle's Golden Syrup. | 21 g |
CupOrGram standardizes on 336 g per cup (21 g per tablespoon, 7 g per teaspoon) and uses that single value on every page — how we reconcile the sources.
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Substitutions for Golden Syrup
Light Corn Syrup
good1:1
The closest structural swap for American kitchens — same anti-crystallising role, much blander. Add a little brown sugar or honey for flavour.
Both are invert-style syrups that block sucrose crystallisation; corn syrup simply carries none of golden syrup's caramel notes.
Honey
good1:1 by weight
Nearly identical density (21 g per tablespoon on both labels). Adds floral flavour and browns faster — lower the oven 10°C for delicate bakes.
Honey is a natural invert syrup with similar water content, but its fructose share makes it brown more aggressively.
Maple Syrup
moderate1:1 by volume, reduce other liquid slightly
Thinner and less sweet; changes flavour completely. A rescue, not a match.
Maple is mostly sucrose in water rather than invert sugar, so it protects less against crystallising and adds more moisture.
Storage Tips
Cupboard, tightly sealed. Effectively indefinite; it resists crystallising.
Baking Science
Partial inversion splits some sucrose into glucose and fructose, which keeps the syrup pourable, hygroscopic, and resistant to crystallising — the same job corn syrup does in American recipes, but with a caramelised butterscotch flavour corn syrup lacks. Density is honey-like: about 1.42 g/ml.
Recipe Context
For cookies: sugar ratio drives spread and caramelization.
For cakes: sugar level affects tenderness and moisture retention.
For frostings: weight gives repeatable texture batch to batch.
Common Pitfalls
- Switching brands without re-checking weight can change texture and bake time.
- Using volume-only measurements for dense ingredients can overshoot recipe targets.
- Packed vs unpacked sugar measurements are not interchangeable.
Brand Variance & Measuring Method
Baseline reference: 1 cup golden syrup = 336g. In real kitchens, a practical range is usually 309g-363g per cup (8% band).
Why this happens: granule size, packing, and moisture level shift how much sugar fits in a cup.
Figures use the US cup (236.6 ml).Common Questions
How many grams is 1 cup of golden syrup?
1 cup of golden syrup weighs 336 grams.
What can I substitute for golden syrup?
Light Corn Syrup (1:1), Honey (1:1 by weight), Maple Syrup (1:1 by volume, reduce other liquid slightly)
Explore Golden Syrup Further
Reference
See golden syrup in the full measurement table
Cup, tablespoon, and teaspoon weights for all ingredients, sourced and cross-checked.