Corn syrup (Light) – grams to cups
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
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- US cup = 236.588 mL
- 1 tbsp = 14.787 mL
- 1 tsp = 4.929 mL
Reference table
| g | Cups |
|---|---|
| 50 | 0.147 |
| 100 | 0.293 |
| 150 | 0.44 |
| 200 | 0.587 |
| 250 | 0.733 |
Use in candies, marshmallows, sauces, and pies to keep textures smooth.
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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.