Digital Kitchen Scale
Essential for cup-to-gram accuracy and repeatable bakes.
Shop scales ↗Maple Syrup
LiquidsNatural sweetener made from boiled maple tree sap. Rich, complex flavour.
Reviewed by CupOrGram Editorial TeamData methodology: NIST-derived density references + recipe testing notesMethodology
Properties
Density Index
1.33 g/cm3
1 Cup Weight
315g
Texture
Liquid
Category
Liquid
Top Substitute
Honey
Use 1:1
Slightly sweeter with different flavour. Works in all baking applications.
Conversions
| cups | grams |
|---|---|
| 1/4 cups | 78.7 grams |
| 1/3 cups | 104 grams |
| 1/2 cups | 157 grams |
| 1 cups | 315 grams |
| 1.50 cups | 472 grams |
| 2 cups | 629 grams |
| 3 cups | 944 grams |
| 4 cups | 1259 grams |
Density: 1.33 g/ml
Quick Convert
Density-accurate conversions for baking
—
grams
Science Note: Precision within +/-0.002g
Recommended Tools & Pantry Picks for Maple Syrup
Optional shopping references for bakers who want to compare tools and pantry options related to maple syrup.
Measuring Cup & Spoon Set
Useful for quick volume checks before converting to weight.
Shop measuring sets ↗Disclosure: Some outbound links are affiliate links. As an Amazon Associate, CupOrGram earns from qualifying purchases. Learn more.
Substitutions for Maple Syrup
Honey
excellent1:1
Slightly sweeter with different flavour. Works in all baking applications.
Slightly sweeter with different flavour. Works in all baking applications.
Brown Sugar Syrup
moderate3/4 cup brown sugar dissolved in 1/4 cup water per 1 cup maple syrup
Similar caramel notes. Adjust other liquids in recipe.
Similar caramel notes. Adjust other liquids in recipe.
Storage Tips
Refrigerate after opening. Lasts 1 year in the fridge. Freeze for longer storage.
Baking Science
Contains minerals (manganese, zinc) and antioxidants. Less sweet than honey. Caramelises beautifully at high temperatures.
Recipe Context
For syrups: viscosity can trap residual liquid in measuring tools.
For batters: precise liquid amount controls final thickness and rise.
For glazes: even small liquid changes alter flow and set time.
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.
- Viscous liquids leave residue in cups and spoons, reducing accuracy.
Brand Variance & Measuring Method
Baseline reference: 1 cup maple syrup = 315g. In real kitchens, a practical range is usually 302g-328g per cup (4% band).
Why this happens: liquids are usually more stable than dry ingredients, but viscosity and temperature still matter.