Caramel Sauce
Caramel sauce weighs 320g per cup — same density as honey because of its very high sugar content. Made by cooking sugar until amber, then adding butter and cream off heat (carefully — it sputters violently). Salted caramel adds ½ teaspoon flaky salt per cup. Warm slightly before drizzling cold from the fridge; reheat in a microwave at 50% power in 15-second bursts to prevent burning. Stays edible 2 weeks refrigerated.
02 // FULL CONVERSION TABLE
03 // WHY IT MATTERS
If your cookies spread, your bread is gummy, or your cake sinks — flour weight is usually why.
A scooped cup of flour can weigh anywhere from 125g to 180g. That's a 44% range — enough to wreck a cake.
Modern recipes use the spoon-and-level method: fluff the flour, spoon it into a dry measuring cup without packing, then sweep flat with a knife.
The scoop method — pushing the cup directly into the bag — packs in 40-50% more flour.