Corn syrup (Light)

Corn syrup is an 'invert sugar' crucial for preventing crystallization in candies and frostings. It is clear and incredibly viscous. A dosing error here affects chemistry, not just taste: too little syrup, and your caramel may grain and seize. The scale is your tool for chemical precision.

What is Corn syrup (Light)?

Corn syrup is an 'invert sugar' crucial for preventing crystallization in candies and frostings. It is clear and incredibly viscous. A dosing error here affects chemistry, not just taste: too little syrup, and your caramel may grain and seize. The scale is your tool for chemical precision.

Quick convert

  • US cup = 236.588 mL
  • 1 tbsp = 14.787 mL
  • 1 tsp = 4.929 mL
Density source:USDA SR Legacy

Corn syrup (Light) — mL → g

mLg
1014
2536
5072
75108
100144
125180
150216
200288
250360
500721
7501081
10001441

Corn syrup (Light) — Cup → g

Cupsg
1/8 cup43
1/4 cup85
1/3 cup114
1/2 cup170
2/3 cup227
3/4 cup256
1 cup341
1 1/2 cups511
2 cups682

Corn syrup (Light) — Tbsp → g

Tbspg
121
243
364
485
5107
6128
7149
8171
9192
10213
11234
12256
13277
14298
15320
20426
25533
30639

Corn syrup (Light) — g → Cups

gCups
500.1
1000.3
1500.4
2000.6
2500.7
3000.9
3501.0
4001.2
4501.3
5001.5
6001.8
7002.1
8002.3
9002.6
10002.9

Corn syrup (Light) — Tsp → g

Tspg
17
214
321
428
536
643
750
857
964
1071
1178
1285
1392
1499
15107
20142
25178
30213

Corn syrup (Light) — oz → g

ozg
128
257
385
4113
5142
8227
10283
12340
15425
20567
25709
30850
401134
501417

Baking Conversion Chart

Exact cup-to-gram weights for flour, sugar, cocoa, and every baking ingredient. Print it, stick it up, bake with precision.

FAQ

Can I substitute Honey for Corn Syrup?
In baking, yes. In candy making, NO. Honey contains particulates that can trigger crystallization, whereas corn syrup is designed to prevent it.

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