Pantry Staples
Molasses Conversion
Molasses weighs 328g per US cup.
| Amount | Grams | Ounces |
|---|---|---|
| 1 cup | 328.0 g | 11.57 oz |
| 1/2 cup | 164.0 g | 5.78 oz |
| 1/4 cup | 82.0 g | 2.89 oz |
| 1 tbsp | 20.5 g | 0.72 oz |
| 1 tsp | 6.8 g | 0.24 oz |
| 100 g | 100.0 g | 3.53 oz |
Need a different amount? Use the full Ingredient Converter tool.
Molasses weighs 328 grams per cup, a thick, dense liquid byproduct of refining sugar cane or sugar beets into white sugar — it's what's left over after sugar crystals have been extracted from boiled cane juice, and the specific grade of molasses depends on how many times that juice has been boiled and had sugar extracted from it.
Light molasses comes from the first boiling and is the mildest and sweetest; dark molasses comes from a second boiling and is more robust and less sweet; blackstrap molasses comes from a third boiling and is the most concentrated, bitter, and mineral-rich of the three — genuinely different products in flavor intensity, not just marketing labels for the same thing.
Molasses is what actually gives brown sugar its color and flavor (brown sugar is refined white sugar with a controlled amount of molasses added back in), which is why molasses and granulated sugar together are the standard homemade substitute for brown sugar — roughly a tablespoon of molasses stirred into a cup of granulated sugar recreates light brown sugar closely.
Molasses' 328g-per-cup weight makes it one of the denser liquid sweeteners on this site, a byproduct of it being the concentrated syrup left over after sugar crystals are extracted from sugarcane or sugar beet juice — blackstrap molasses (from a later boiling stage) is even more concentrated and noticeably more bitter than standard ("light" or "dark") molasses, a real flavor distinction beyond the conversion math.
Molasses is also what gives brown sugar its color and flavor when blended back into refined white sugar — the two are directly related products, with brown sugar essentially being a controlled, smaller-scale reintroduction of the same molasses this page describes in its concentrated form.
Frequently asked questions
What's the difference between light, dark, and blackstrap molasses?
The three trace back to how many rounds of boiling the raw sugar-cane juice went through before the sugar crystals were pulled out — one boil gives the mildest, sweetest light molasses; two gives a heartier, more robust dark version; and a third boil concentrates what's left into blackstrap, the darkest, most bitter, and most mineral-heavy of the three.
Can I substitute one grade of molasses for another in a recipe?
You can, but expect a real flavor difference — blackstrap molasses in particular is noticeably more bitter and less sweet than light or dark molasses, and swapping it in for a recipe calling for light molasses will change the finished flavor more than a subtle tweak.
Is molasses the same as what's used to make brown sugar?
Essentially, yes — commercial brown sugar starts as fully refined white sugar that then has a measured amount of molasses stirred back into it, which is exactly why a homemade stand-in (granulated sugar plus a spoonful or two of molasses) reproduces it so closely.
Does blackstrap molasses have real nutritional differences from other molasses grades?
It's genuinely higher in minerals like iron and calcium than lighter grades, since those minerals concentrate further with each additional boiling — part of why blackstrap is sometimes used specifically for its nutrient content rather than just its flavor.
How long does molasses last once opened?
It's a shelf-stable pantry item — sealed and kept in a cool, dry spot, molasses keeps well for an extended period, and unlike more delicate sweeteners it doesn't have the same short opened-shelf-life concerns as a perishable liquid.