Maple Sugar
Maple sugar weighs 140g per cup — lighter than granulated sugar (200g) because of its fine, slightly clumpy texture. Made by evaporating all the water from maple syrup, it has intense maple flavor and slightly less sweetness than sugar. Substitute for white sugar by weight in recipes where the maple flavor complements (oatmeal cookies, coffee cake) — by volume, use 1 cup maple sugar for ¾ cup white sugar. Stores indefinitely if kept dry.
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.