How much sucralose replaces sugar? Divide the grams by 600.
Pure sucralose is roughly 600 times sweeter than sugar by weight. That means 1 teaspoon of sugar ≈ 7 mg of sucralose, and a full cup of sugar ≈ 333 mg — a third of a gram. Use the calculator below to convert in either direction.
= 200 g of granulated sugar
Measure ≈ 333 mg as 3 × 100 mg + 3 × 10 mg micro-scoops (≈ 330 mg)
Hit these doses with a level 10 mg or 100 mg micro-scoop, a milligram scale, or a dilution. Sweetness equivalence is approximate (~600x sugar by weight) and varies with the recipe — start low and adjust to taste.
Quick conversion table
Granulated sugar to pure (no-filler) sucralose powder, rounded to practical scoop counts.
| Sugar | Pure sucralose | Micro-scoops |
|---|---|---|
| 1 teaspoon (4.2 g) | ≈ 7 mg | just under 1 × 10 mg scoop |
| 1 tablespoon (12.6 g) | ≈ 21 mg | 2 × 10 mg scoops |
| 1 cup (200 g) | ≈ 333 mg | 3 × 100 mg + 3 × 10 mg scoops |
| 100 g | ≈ 167 mg | 1 × 100 mg + 7 × 10 mg scoops |
Assumes granulated sucrose (1 tsp ≈ 4.2 g, 1 cup ≈ 200 g) and a ~600:1 sweetness ratio. Blends cut with maltodextrin or dextrose need far more product — check the label.
Practical tips for cooking with pure sucralose
Dissolve it in liquid first
A few hundred milligrams of powder won't distribute evenly through dry ingredients. Dissolve it in water, milk, or another liquid component of the recipe, then mix. For frequent use, make a stock solution (e.g. 1 g per 100 mL water — 1 mL then sweetens like ~6 g of sugar).
Not for dry, high-heat baking
Sucralose begins to break down at sustained dry-heat temperatures above ~120 °C (250 °F), which can cause off-flavors. It performs well in beverages, sauces, dairy, frozen desserts, and moist or lower-temperature cooking.
Sugar does more than sweeten
In baked goods, sugar also provides bulk, browning, and moisture. Replacing a cup of sugar with a third of a gram of sucralose changes texture — recipes designed for high-intensity sweeteners add bulking agents to compensate.
Start low, taste, adjust
Perceived sweetness varies with concentration, temperature, and acidity, so the 600:1 ratio is a starting point, not a law. Add about 80% of the calculated amount, taste, and top up.
Pure sucralose, tested by the lot
Our 250g jar is single-ingredient sucralose — no fillers — with a published full-panel third-party COA for its lot at $19.99, the sweetness equivalent of ~150 kg of sugar.