枫糖是由枫树木质部汁液制成的糖浆，通常与烤薄饼、华夫饼、燕麦片、法国吐司或糊一起食用，有时也会在烤面包时作为甜味剂加入。

在众多枫树种中，糖枫、红枫和黑枫是最常用的原材料，其它种类的枫树亦有少量使用。在寒冷的季节，枫树在树干和根部储存大量淀粉，这些淀粉在春天被转化为糖类储存在树干汁液中。制糖人在枫树树干上凿洞，枫树汁便会沿着洞口流出。制糖人将收集到的汁液加热，蒸发掉大部分水分后即得到浓缩的糖浆。

枫糖制作技术最初由北美原住民发明，随后到来的欧洲殖民者学习到这种技术并加以改进。现今加拿大魁北克省是全球最大的枫糖浆产地，产量占世界总产量的75%。加拿大每年出口的糖浆价值超过1亿4千万加元。佛蒙特州是美国最大的糖浆产地，产量约占世界总产量的5.5%。枫糖在加拿大和美国的评级体系不同。在加拿大，含糖量不低于66%并且完全由糖枫生产的糖浆就可被称为枫糖。但在美国，只有完全由枫树生产的糖浆才可被称为枫糖。

Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species. In cold climates, these trees store starch in their trunks and roots before the winter; the starch is then converted to sugar that rises in the sap in late winter and early spring. Maple trees can be tapped by drilling holes into their trunks and collecting the exuded sap, which is processed by heating to evaporate much of the water, leaving the concentrated syrup.