During sugaring season which is normally late February to early March, maple farmers in New England and the Southeast region of Canada, tap sugar maple trees to draw out the clear, slightly sweet sap.
This sap is most commonly used to make maple syrup, but a portion is also used to make maple sugar. Through a process of heating and evaporation, the sap will turn into a syrup. When boiled longer to the point where most all of the water has evaporated, it becomes a block of sugar. The block is then ground into a fine powder which is composed of about 90% sucrose and 10% glucose and fructose.