Conversions from Volume to Weight
granulated white sugar
1 teaspoon = 1/6 ounce = 4 grams
1 tablespoon = 1/2 ounce = 12 grams
1/4 cup = 1 3/4 ounces = 50 grams
1/3 cup = 2 1/4 ounces = 67 grams
1/2 cup = 3 1/2 ounces = 100 grams
1/3 cup = 4 1/2 ounces = 150 grams
3/4 cup = 5 1/4 ounces = 170 grams
1 cup = 7 ounces = 200 grams
2 cups = 1 pound = 500 grams

 

brown sugar, dark or light
1 tablespoon = 1/2 ounce = 14 grams
1/4 cup = 2 ounces = 55 grams
1/3 cup = 2 1/2 ounces = 63 grams
1/2 cup = 4 ounces = 110 grams
2/3 cup = 5 1/2 ounces = 135 grams
3/4 cup = 6 ounces = 150 grams
1 cup = 8 ounces = 220 grams

 

confectioners’ (powdered) sugar or 10X sugar
1 tablespoon = 1/4 ounce = 7.5 grams
1/4 cup = 1 ounce = 30 grams
1/3 cup = 1 1/4 ounces = 40 grams
1/2 cup = 2 ounces = 60 grams
2/3 cup = 2 1/2 ounces = 75 grams
3/4 cup = 3 ounces = 85 grams
1 cup = 4 ounces = 120 grams

 

honey
1 tablespoon = 3/4 fl. ounce = 21.25 g.
1/4 cup = 3 fl. ounces = 85 grams
1/3 cup = 4 fl. ounces = 113 grams
1/2 cup = 6 fl. ounces = 170 grams
2/3 cup = 8 fl. ounces = 226 grams
3/4 cup = 9 fl. ounces = 255 grams
1 cup = 12 fl. ounces = 340 grams

 

corn syrup, dark or light
1 tablespoon = 3/4 fl. ounce = 20.5 grams
1/4 cup = 3 fl. ounces = 82 grams
1/3 cup = 4 fl. ounces = 109.3 grams
1/2 cup = 6 fl. ounces = 164 grams
2/3 cup = 8 fl. ounces = 218.6 grams
3/4 cup = 9 fl. ounces = 246 grams
1 cup = 11 1/2 fl. ounces = 328 grams

 

molasses
1/4 cup = 2 3/4 fl. ounces = 77.9 grams
1/3 cup = 3 3/4 fl. ounces = 103.8 grams
1/2 cup = 5 1/2 fl. ounces = 155.8 grams
2/3 cup = 7 1/2 fl. ounces = 207.4 grams
3/4 cup = 8 1/4 fl. ounces = 233.7 grams
1 cup = 11 fl. ounces = 311.6 grams

 

maple syrup
1 tablespoon = 3/4 fl. ounce = 20.5 grams
1/4 cup = 3 fl. ounces = 82 grams
1/3 cup = 4 fl. ounces = 109.3 grams
1/2 cup = 6 fl. ounces = 164 grams
2/3 cup = 8 fl. ounces = 218.6 grams
3/4 cup = 9 fl. ounces = 246 grams
1 cup = 12 fl. ounces = 340 grams

 

Sugar Substitutions
Instead of 1 Cup You Can Use
confectioners’ (powdered) sugar 1/2 cup plus 1 tablespoon granulated sugar
dark corn syrup 3/4 light corn syrup plus 1/4 cup light molasses
granulated sugar 1 3/4 cups confectioners’ sugar OR 1 cup packed brown sugar OR 1 cup superfine sugar
honey 1 1/4 cups granulated sugar plus 1/4 cup water
light brown sugar 1 cup granulated sugar plus 1 tablespoon OR 1/2 cup packed brown sugar plus 1/2 cup granulated sugar
light/dark corn syrup 1 1/4 cups granulated OR packed brown sugar plus 1/4 cup water
molasses 3/4 cup dark-brown sugar plus 1/4 cup water OR 1 cup honey
Sugars
Name Definition
beet sugar Sugar extracted from the sugar beet plant. Sugar beets are easier to grow and more prolific than the sugar cane plant.
brown sugar A small-grained, granulated sugar that is combined with molasses giving it a soft texture. Light brown sugar has less molasses added than dark brown sugar.
cane sugar Sugar that is extracted from the sugar cane plant. Raw cane sugar has a more pleasant flavor than raw beet sugar, but it is more expensive to produce.
confectioners’ sugar Granulated sugar that has been crushed into a fine powder. A small amount of cornstarch is usually added to prevent clumping.
corn syrup Sweet syrup made from cornstarch. Dark corn syrup has had caramel flavor and coloring added. Corn syrup will inhibit crystallization of sugar.
decorating sugar (sugar crystals, sanding sugar, or coarse sugar) A sugar that has granules about four times larger than regular granulated sugar. It is used for decorating baked goods and often comes in a variety of colors.
demerara A coarse-grained, light brown raw cane sugar from the Demerara region of Guyana. It is relatively dry and dissolves slowly.
granulated sugar A highly refined cane or beet sugar that is most common for table use and cooking. It is available in various textures, as well as tablets and cubes.
honey A sweet, sticky liquid made by bees from the nectar of flowers.
maple sugar Sugar made from the syrup of the sugar maple tree.
maple syrup A sweet syrup made from the sap of the hardwood sugar maple and black maple.
muscovado A dark, raw cane sugar with fine grains and a moist texture.
turbinado A coarse-grained granulated sugar that is less refined. A small amount of molasses remains after cleaning, giving turbinado sugar a light brown color.
molasses A syrup by-product of processed cane sugar. It is dark, viscous, and has a strong, distinctive flavor.
glucose A simple sugar that occurs naturally in fruits, vegetables, and honey and helps prevent sugar recrystalization. It is used in doughs for sugar paste, as well as other sugar-based products. It can be made commercially by heating starch with various acids.
sugar A sweet-tasting carbohydrate that forms naturally in the leaves, roots, stems or fruits of numerous plants.
superfine A finely granulated sugar which dissolves almost instantly in cold water. Superfine sugar can be substituted for regular granulated sugar cup for cup.
castor sugar A term used in Britain for superfine sugar.
dextrose A form of glucose created when cornstarch is broken down into a simple sugar by enzymes.
fructose Occurs naturally in all fruits and in honey. It is approximately twice as sweet as granulated sugar.
treacle, black A thick, dark syrup with a strong, slightly bitter flavor. It is very similar to dark molasses.
jaggery A dark brown, raw Asian sugar with coarse, moist grains and a strong molasses taste.