Maple Syrup
Pure maple syrup weighs 322g per cup and can substitute for honey in most recipes at a 1:1 ratio. When replacing granulated sugar, use 3/4 cup maple syrup per 1 cup sugar and reduce other liquids by 3 tablespoons. Grade A Dark has the strongest maple flavor for baking. Always use pure maple syrup, never pancake syrup which is mostly corn syrup.
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.