It is intended to improve a method of adding a non-thermostable enzyme to a candy base material. In the method of the invention, a non-thermostable enzyme is added to a candy base material, and the material is stirred so that a substantially uniform mixed dough-like mixture is obtained within 5 minutes from the addition to obtain the mixed dough-like mixture. Then, the mixed dough-like mixture is cooled on a cooling plate and the mixed dough-like mixture is shaped. Preferably, amain component of the candy base material is selected from the group consisting of reduced palatinose, maltitol, reduced starch syrup, and xylitol.
