Palm sugar is obtained from the process of tapping palm sap which is then reduced in water content until it becomes solid. These palm sugar products are in the form of liquid sugar, molded sugar, and refined sugar. The purpose of this study was to identify the sugar content in each palm sugar processed product. The raw material used in this research is honey sugar which is a semi-finished material obtained from palm sap farmers. The research was carried out descriptively, the process of making palm sugar was carried out by the cooking method at a certain time according to the type of product to be produced, in this case liquid sugar, molded sugar, and refined sugar. The results showed that palm sugar products have different sucrose, glucose and fructose content, where the highest sucrose content is in palm sugar products which are processed into ant sugar with a sucrose content of 95.79%. The highest glucose content in liquid sugar products with a glucose content of 1.6% and the highest fructose content in palm sugar products processed into ant sugar with a fructose content value of 1.525%.