Golden Syrup — Grams ↔ Cups Converter
1 US Customary cup (236.6 mL) of golden syrup weighs 340 grams (11.99 ounces or 21.3g per tablespoon) when measured poured liquid; 1 Metric cup (250 mL) weighs 359.3g and 100g equals ¼ cup + 2 tsp for accurate kitchen baking.
Kitchen note: Test-kitchen baseline uses poured liquid (340g/cup). Switching to warmed syrup (335g/cup) changes each cup by 5g—use the packing toggle on the scale bench to match your recipe.
Golden Syrup: Cups & Spoons to Grams
Based on 340g per 236.6 mL US cup (poured liquid).
| Volume | Grams | Ounces |
|---|---|---|
| 1 Teaspoon (tsp) | 7.1 g | 0.25 oz |
| 1 Tablespoon (tbsp) | 21.3 g | 0.75 oz |
| ⅛ US Cup (2 tbsp) | 42.5 g | 1.5 oz |
| ¼ US Cup (4 tbsp) | 85 g | 3 oz |
| ⅓ US Cup | 113.3 g | 4 oz |
| ½ US Cup (8 tbsp) | 170 g | 6 oz |
| ⅔ US Cup | 226.7 g | 8 oz |
| ¾ US Cup (12 tbsp) | 255 g | 8.99 oz |
| 1 US Cup (236.6 mL) | 340 g | 11.99 oz |
| 1 Metric Cup (250 mL) | 359.3 g | 12.67 oz |
| 1 ½ US Cups | 510 g | 17.99 oz |
| 2 US Cups | 680 g | 23.99 oz |
| 3 US Cups | 1020 g | 35.98 oz |
| 4 US Cups (1 Quart) | 1360 g | 47.97 oz |
Golden 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 + ½ tsp | 0.07 c |
| 50 g | 2 tbsp + 1 tsp | 0.15 c |
| 75 g | 3 tbsp + 1 ½ tsp | 0.22 c |
| 100 g | ¼ cup + 2 tsp | 0.29 c |
| 125 g | ⅓ cup + 1 ¾ tsp | 0.37 c |
| 150 g | ⅓ cup + 1 tbsp + 2 ¼ tsp | 0.44 c |
| 200 g | ½ cup + 1 tbsp + 1 ¼ tsp | 0.59 c |
| 250 g | ¾ cup | 0.74 c |
| 300 g | ¾ cup + 2 tbsp + ¼ tsp | 0.88 c |
| 400 g | 1 cup + 2 tbsp + 2 ½ tsp | 1.18 c |
| 500 g | 1 ⅓ cups + 2 tbsp + ½ tsp | 1.47 c |
| 750 g | 2 cups + 3 tbsp + 1 tsp | 2.21 c |
| 1000 g | 2 ¾ cups + 3 tbsp + ¼ tsp | 2.94 c |
How to Measure Golden Syrup Accurately
Warm the metal spoon or spray the measuring cup with oil before measuring this thick, amber inverted sugar syrup.
Packing Density Comparison (1 US Cup)
- poured liquid (Test-kitchen standard) 340 g
- Warmed syrup 335 g
Data reference: Tate & Lyle’s official specification & UK Food Standards Agency
Common Culinary Uses
- British treacle tart
- Anzac biscuits
- Flapjacks (oat bars)
- Steamed sponge puddings
Weight-Aware Substitutions
- 1:1 by weight with light corn syrup plus a dash of molasses or real cane honey
Golden Syrup Measuring FAQs
What gives golden syrup its distinctive buttery-caramel flavor? ▾
It is an inverted sugar syrup produced by acid hydrolysis of cane sugar, developing distinct toasted caramel aromatics.
Can golden syrup prevent crystal formation like corn syrup? ▾
Yes, high inverted glucose and fructose content inhibits crystallization in candies and ice creams.