Maple Syrup: mL to Grams (g) Converter
Maple Syrup is heavier than water, so 1 mL does not simply equal 1 gram. This converter uses the real density of maple syrup (about 1.32 g per mL) to turn any volume you enter into an accurate weight.
Maple Syrup - Milliliter to Gram Conversion Chart
| mL | Grams |
|---|---|
| 5 mL | 6.6 g |
| 10 mL | 13.2 g |
| 20 mL | 26.4 g |
| 30 mL | 39.6 g |
| 40 mL | 52.8 g |
| 50 mL | 66 g |
| 60 mL | 79.2 g |
| 70 mL | 92.4 g |
| 80 mL | 105.6 g |
| 90 mL | 118.8 g |
| 100 mL | 132 g |
| 200 mL | 264 g |
| 300 mL | 396 g |
| 400 mL | 528 g |
| 500 mL | 660 g |
| 600 mL | 792 g |
| 700 mL | 924 g |
| 800 mL | 1056 g |
| 900 mL | 1188 g |
| 1000 mL | 1320 g |
Based on a density of 1.32 g/mL. Actual weight can vary slightly by brand, temperature, and packing - for critical use, a digital scale is more accurate.
Maple Syrup: mL in Grams and Grams to mL
Pure maple syrup is thick and sugar-dense, so it never weighs the same as water in the same container. If your recipe swings between mL and grams, here’s the number to lock in: maple syrup has a density of 1.32 g per mL, making it noticeably heavier than milk or oil at the same volume.
The Formula
mL to grams: Weight (g) = Volume (mL) × 1.32
Grams to mL: Volume (mL) = Weight (g) ÷ 1.32
So 100 mL of maple syrup weighs 132 grams, and if a recipe hands you 132 grams instead, that pours back out to 100 mL.
Everyday Amounts
- 15 mL (1 tbsp) = 19.8 g
- 60 mL (¼ cup) = 79.2 g
- 250 mL (1 cup) = 330 g
Once you know the 1.32 multiplier, you can scale a pancake recipe up or down without ever touching a calculator.
Maple syrup (mL to g) and (g to mL) Conversion
| Maple syrup (mL to g) | Maple syrup Grams to mL |
|---|---|
| 1 | 1.32 |
| 5 | 6.6 |
| 7 | 9.24 |
| 8 | 10.56 |
| 10 | 13.2 |
| 13 | 17.16 |
| 15 | 19.8 |
| 20 | 26.4 |
| 30 | 39.6 |
| 35 | 46.2 |
| 40 | 52.8 |
| 50 | 66 |
| 60 | 79.2 |
| 79 | 104.28 |
| 90 | 118.8 |
| 100 | 132 |
| 120 | 158.4 |
| 240 | 316.8 |
| 250 | 330 |
Why Maple Syrup Weighs So Much
Maple syrup starts as sap that’s boiled down until most of the water is gone, leaving a heavy concentration of natural sugars behind. That’s exactly why it lands well above water’s 1 g/mL — and why swapping it into a recipe by volume instead of weight can throw off the sugar balance in delicate bakes like macarons or candy.