Light Corn Syrup — Grams ↔ Cups Converter
1 US Customary cup (236.6 mL) of light corn syrup weighs 328 grams (11.57 ounces or 20.5g per tablespoon) when measured poured liquid; 1 Metric cup (250 mL) weighs 346.6g and 100g equals ¼ cup + 2 ¾ tsp for accurate kitchen baking.
Kitchen note: Test-kitchen baseline uses poured liquid (328g/cup). Switching to dark corn syrup (332g/cup) changes each cup by 4g—use the packing toggle on the scale bench to match your recipe.
Corn Syrup: Cups & Spoons to Grams
Based on 328g per 236.6 mL US cup (poured liquid).
| Volume | Grams | Ounces |
|---|---|---|
| 1 Teaspoon (tsp) | 6.8 g | 0.24 oz |
| 1 Tablespoon (tbsp) | 20.5 g | 0.72 oz |
| ⅛ US Cup (2 tbsp) | 41 g | 1.45 oz |
| ¼ US Cup (4 tbsp) | 82 g | 2.89 oz |
| ⅓ US Cup | 109.3 g | 3.86 oz |
| ½ US Cup (8 tbsp) | 164 g | 5.78 oz |
| ⅔ US Cup | 218.7 g | 7.71 oz |
| ¾ US Cup (12 tbsp) | 246 g | 8.68 oz |
| 1 US Cup (236.6 mL) | 328 g | 11.57 oz |
| 1 Metric Cup (250 mL) | 346.6 g | 12.23 oz |
| 1 ½ US Cups | 492 g | 17.35 oz |
| 2 US Cups | 656 g | 23.14 oz |
| 3 US Cups | 984 g | 34.71 oz |
| 4 US Cups (1 Quart) | 1312 g | 46.28 oz |
Corn Syrup: Grams to US Cups
Nearest practical baker cup & spoon breakdown.
| Weight | Kitchen Measure | Decimal |
|---|---|---|
| 10 g | 1 ½ tsp | 0.03 c |
| 25 g | 1 tbsp + ¾ tsp | 0.08 c |
| 50 g | 2 tbsp + 1 ¼ tsp | 0.15 c |
| 75 g | 3 tbsp + 2 tsp | 0.23 c |
| 100 g | ¼ cup + 2 ¾ tsp | 0.30 c |
| 125 g | ⅓ cup + 2 ¼ tsp | 0.38 c |
| 150 g | ⅓ cup + 2 tbsp | 0.46 c |
| 200 g | ½ cup + 1 tbsp + 2 ¼ tsp | 0.61 c |
| 250 g | ¾ cup | 0.76 c |
| 300 g | ¾ cup + 2 tbsp + 2 tsp | 0.91 c |
| 400 g | 1 cup + 3 tbsp + 1 ½ tsp | 1.22 c |
| 500 g | 1 ½ cups + 1 ¼ tsp | 1.52 c |
| 750 g | 2 ¼ cups + 1 ¾ tsp | 2.29 c |
| 1000 g | 3 cups + 2 ¼ tsp | 3.05 c |
How to Measure Light Corn Syrup Accurately
Very thick and sticky; lightly grease your measuring cup or spoon with oil before pouring.
Packing Density Comparison (1 US Cup)
- poured liquid (Test-kitchen standard) 328 g
- Dark corn syrup 332 g
Data reference: USDA FoodData Central #169654 & Karo Syrup technical product profile
Common Culinary Uses
- Classic Southern pecan pie
- Hard candies and lollipops
- Smooth homemade ice cream
- Glossy chocolate fudge glaze
Weight-Aware Substitutions
- 1:1 by weight with golden syrup or brown rice syrup in candy and pie recipes
Light Corn Syrup Measuring FAQs
Is baking corn syrup the same as high-fructose corn syrup (HFCS)? ▾
No, regular baking corn syrup is nearly 100% glucose, preventing sugar crystallization in candies, while HFCS is enzymatically converted for soft drinks.
Why is corn syrup essential for candy making? ▾
Its glucose molecules disrupt sucrose lattice formation, preventing graininess in caramels and fondants.