Abstract: Taking the chestnut powder as the main raw material, chestnut soft candy was produced by adding gels and other materials. The amount of chestnut soft candy formulations of modified starch, chestnut powder and sucrose ester were determined by the single factor tests.Orthogonal experiments were carried out to analyze the amount of the optimal composition of gels and the single factors. The results showed that: using konjac glucomannan, carrageenan and agar ( 5.5 ∶ 1 ∶ 1) for the composite gelatining agent had a good processing performance, product appearance and good flavor.The best formula was chestnut powder 12g, gels 7.5g, sucrose ester 0.25g, modified starch 4g, sugar 35g, glucose syrup 25g, honey 10g.The chestnut soft candy product has the best appearance, flavor and taste.