1 teaspoon of corn syrup weighs 6.5 g. A teaspoon is one forty-eighth of a cup, and a cup of corn syrup is 312 g poured, so the maths is 312 ÷ 48 = 6.5 g. The same cup divided by 16 gives the tablespoon weight of 19.5 g, and there are 3 teaspoons in every tablespoon. If you cook from recipes written in cups and spoons, this page is the bridge between the two, and the worked examples show the conversion inside real dishes rather than in isolation.
Glucose syrup that stays liquid and prevents crystallisation, and it is used for candy, pecan pie filling, frostings and sauces.
All figures on this page are approximate, and they come from King Arthur Baking, measured poured. When a recipe has to work the first time, verify with a kitchen scale.
Conversion table
One teaspoon is one forty-eighth of a cup, so every figure in this table is the cup weight divided by 48, rounded to two decimal places. All figures are approximate; verify with a kitchen scale when it matters.
| Teaspoons | Grams (approx.) |
|---|---|
| 1 tsp | 6.50 g |
| 2 tsp | 13.00 g |
| 3 tsp | 19.50 g |
| 4 tsp | 26.00 g |
| 5 tsp | 32.50 g |
| 6 tsp | 39.00 g |
| 7 tsp | 45.50 g |
| 8 tsp | 52.00 g |
| 9 tsp | 58.50 g |
| 10 tsp | 65.00 g |
| 11 tsp | 71.50 g |
| 12 tsp | 78.00 g |
The tablespoon figures are included too, because most recipes switch between teaspoons and tablespoons, and 3 teaspoons make 1 tablespoon.
| Tablespoons | Grams (approx.) |
|---|---|
| 1 tbsp | 19.5 g |
| 2 tbsp | 39.0 g |
| 3 tbsp | 58.5 g |
| 4 tbsp | 78.0 g |
| 5 tbsp | 97.5 g |
| 6 tbsp | 117.0 g |
| 7 tbsp | 136.5 g |
| 8 tbsp | 156.0 g |
| 9 tbsp | 175.5 g |
| 10 tbsp | 195.0 g |
| 11 tbsp | 214.5 g |
| 12 tbsp | 234.0 g |
| 13 tbsp | 253.5 g |
| 14 tbsp | 273.0 g |
| 15 tbsp | 292.5 g |
| 16 tbsp | 312.0 g |
One tablespoon is one sixteenth of a cup, so every tablespoon figure is the cup weight divided by 16, rounded to one decimal place.
Cups to grams for reference
When a recipe jumps from spoons to cups, use this table instead of counting out 16 tablespoons. Every figure is the cup weight multiplied by the fraction, rounded to one decimal place, and all figures are approximate.
| Cups | Grams (approx.) |
|---|---|
| 1/4 cup | 78.0 g |
| 1/3 cup | 104.0 g |
| 1/2 cup | 156.0 g |
| 2/3 cup | 208.0 g |
| 3/4 cup | 234.0 g |
| 1 cup | 312.0 g |
One cup of corn syrup weighs 312 g, so a quarter cup is 78 g and half a cup is 156 g. Those two figures cover most everyday scaling, and the full table above covers the rest.
How the measurement works
The figure on this page comes from King Arthur Baking, measured poured. Glucose syrup that stays liquid and prevents crystallisation, and it is used for candy, pecan pie filling, frostings and sauces.
All results on this page are approximate. Ingredient weights vary with brand, humidity, temperature and how firmly you pack the spoon, so when a recipe has to work the first time, weigh the ingredient on a kitchen scale and use the numbers here as a guide. The method matters more than the number itself, because the same spoon of corn syrup measured two different ways can give two different weights, and the King Arthur Baking value assumes the poured method every time.
Worked examples
Sweetening a cup of tea
A mug of tea sweetened with 1 teaspoon (6.50 g) of corn syrup dissolves quickly if the tea is hot, and stirring for a few seconds is enough for the crystals to disappear completely. Measuring the spoon rather than pouring from the packet keeps each mug tasting the same.
A small glaze
A glaze for a dozen buns uses 2 teaspoons (13.00 g) of corn syrup whisked with a splash of liquid until it runs in a thin ribbon, and the weight matters because a glaze that is too sweet sets hard while one that is too thin slides straight off the buns.
Sweetening a dressing
A vinaigrette that needs a touch of sweetness takes 3 teaspoons (19.50 g) of corn syrup, and dissolving it in the vinegar before the oil goes in stops gritty crystals settling at the bottom of the jar.
Practical guidance
Level every spoon of corn syrup with the back of a knife, and remember that a heaped spoon can weigh far more than the level figure on this page, which is enough to throw a cake or a glaze out of balance. For liquid sweeteners, pour slowly and read the spoon at eye level, since a spoon that looks full from above can still be short. If you sweeten often, a kitchen scale is the most reliable tool, because weighing corn syrup removes the guesswork that comes from crystal size and packing. Until then, use the same spoon for the whole recipe so any small error stays consistent.
Scaling with spoons is straightforward once you know the weight of one spoon. To measure 100 g of corn syrup, count out about 15.4 teaspoons, and for 50 g, about 7.7 teaspoons. Halving a recipe that calls for 4 teaspoons means using 2 teaspoons, or 13.00 g, and doubling it means 8 teaspoons, or 52.00 g. Scale every ingredient by the same factor, because changing the sweetener without changing the rest of the recipe throws the balance out. For large amounts, switch to a cup measure or a scale, since counting out spoon after spoon is slow and invites mistakes.
When should you weigh corn syrup instead of measuring it? Whenever the recipe has to work the first time, and whenever sweetness is the point of the dish. A kitchen scale costs less than a single failed batch, and it removes the biggest source of variation in home cooking, which is the way ingredients pack into a spoon. Put the bowl on the scale, press tare, and add the corn syrup until the display shows the number you need. For small amounts, a level spoon is accurate enough, and for anything where precision matters, the scale is the tool to reach for.
Storage. Airtight container at room temperature, up to 1 year.
- Level every spoon with the back of a knife.
- Use spoons for small amounts, and a scale for large ones.
- Keep the same spoon for the whole recipe so errors stay consistent.
Frequently asked questions
How many grams is 1 teaspoon of corn syrup?
One level teaspoon of corn syrup weighs approximately 6.5 g. That figure comes from dividing the cup weight of 312 g by 48, and it assumes the ingredient is measured poured. All figures on this page are approximate, so verify with a kitchen scale when it matters.
How many teaspoons of corn syrup make 100 g?
About 15.4 teaspoons of corn syrup weigh 100 g, and about 7.7 teaspoons weigh 50 g. Count out the spoons level, and switch to a scale for large amounts, since counting dozens of spoonfuls invites mistakes.
Does a heaped teaspoon of corn syrup weigh more?
Yes, a heaped teaspoon weighs noticeably more than a level one, and the difference is biggest for light, fluffy ingredients. Always level the spoon with the back of a knife unless the recipe specifically says heaped, because recipes that give spoon measures assume a level spoon.
How many teaspoons of corn syrup are in a tablespoon?
There are 3 teaspoons in 1 tablespoon, so 1 tablespoon of corn syrup weighs approximately 19.5 g, which is three times the teaspoon weight of 6.5 g. Use the tablespoon table on this page when a recipe switches between the two units.
Can I use a kitchen scale instead of spoons for corn syrup?
Yes, and for anything where precision matters a scale is the better tool. Put the bowl on the scale, press tare, and add corn syrup until the display shows the grams you need, which removes the variation that comes from how firmly an ingredient packs into a spoon.
How should I store corn syrup?
Airtight container at room temperature, up to 1 year. Keeping it stored properly also keeps its weight consistent, since an ingredient that has absorbed moisture or dried out will not weigh the same per spoon as a fresh one.