Sugar Types Chart
All sweeteners compared: weight per cup, relative sweetness, and substitution notes for baking.
| Sugar Type | 1 cup (g) | 1 Tbsp (g) | Relative Sweetness | Notes |
|---|---|---|---|---|
| White Granulated Sugar | 200g | 12.5g | 100% | Standard; most recipes |
| Brown Sugar (packed) | 220g | 13.75g | 100% | Moisture + molasses flavor |
| Brown Sugar (light, packed) | 200g | 12.5g | 100% | Less molasses than dark |
| Brown Sugar (dark, packed) | 240g | 15g | 100% | More molasses; stronger flavor |
| Powdered / Icing Sugar | 120g | 7.5g | 100% | Finely ground; spoon & level |
| Powdered Sugar (sifted) | 100g | 6.25g | 100% | Sift first, then measure |
| Raw / Turbinado Sugar | 200g | 12.5g | 95% | Coarse; retains some molasses |
| Demerara Sugar | 210g | 13g | 95% | Crunchy; topping/crumbles |
| Coconut Sugar | 180g | 11.25g | 75% | Lower glycemic; caramel flavor |
| Honey | 340g | 21.25g | 125% | Liquid; reduce liquids in recipe |
| Maple Syrup | 322g | 20.1g | 100% | Liquid; reduce liquids by ¼ |
| Agave Nectar | 333g | 20.8g | 150% | Use 75% of sugar amount |
| Corn Syrup (light) | 341g | 21.3g | 75% | Prevents crystallization in candy |
| Molasses | 330g | 20.6g | 70% | Strong flavor; good in gingerbread |
Sugar Substitution Tips
- When substituting liquid sweeteners (honey, maple syrup) for white sugar: reduce other liquids by 3 tbsp per cup of honey, reduce baking soda slightly (honey is acidic), and reduce oven temperature by 25°F
- Coconut sugar substitutes 1:1 for brown sugar in most recipes
- Powdered sugar is NOT interchangeable with granulated without adjusting (1 cup granulated = ~1¾ cups powdered)