The present invention relates to a manufacturing method of honeyed red ginseng candy, and to the honeyed red ginseng candy manufactured thereby. More particularly, the manufacturing method of honeyed red ginseng candy comprises the following steps of: (S1) removing impurities from the surface of red ginseng, and cleaning the same (S2) naturally drying the moisture on the surface of the washed red ginseng (S3) immersing the dried red ginseng in honey, and sugaring the same at 40-50°C for 1-4 hours (S4) cooling the resultant product in a double boiler at 80-90°C for 10-15 hours (S5) completely cooling the resultant product, drying the same in a drier having an ultraviolet ray sterilization device at 35-40°C for 10-13 hours at 60 Hz, and ripening the resultant product for 24 hours by naturally drying the same (S6) ripening and drying the honeyed red ginseng in a drier at 30-40°C for 10-14 hours at 70 Hz to have a water content of 25-30% (S7) dicing the ripened the honeyed red ginseng (S8) obtaining honeyed red ginseng candies by inserting 100 parts by weight of sugar, 300 parts by weight of water, 10-50 parts by weight of starch syrup, and diced honeyed red ginseng to an electric cooking pot, and boiling the resultant product. According to the present invention, candies are manufactured by using honeyed red ginseng maintaining original functional components of red ginseng with a chewy texture, and storability of a red ginseng extract and candies is improved. Thus, the manufactured honeyed red ginseng candy can be stored for a long period of time.COPYRIGHT KIPO 2016본 발명은 홍삼정과 사탕의 제조방법 및 이에 따라 제조된 홍삼정과에 관한 것으로, (S1) 홍삼의 표면에 묻어있는 불순물을 제거하고 세척하는 단계 (S2) 상기 단계 (S1)에서 세척된 홍삼 표면의 수분을 자연건조하는 단계 (S3) 상기 단계 (S2)에서 자연건조된 홍삼을 꿀에 침지시켜 40 내지 50℃에서 1 내지 4시간 동안 당침하는 단계 (S4) 상기 단계 (S3)에서 당침된 홍삼을 80 내지 90℃로 10 내지 15시간 동안 중탕하는 단계 (S5) 상기 단계 (S4)에서 중탕한 홍삼을 완전히 식힌 후 자외선 살균장치가 부착된 건조기에 35 내지 40℃에서 60Hz로 10 내지 13시간 동안 건조한 후 자연건조로 24시간 숙성시키는 단계 (S6) 상기 단계 (S5)에서 숙성된 홍삼정과를 건조기에 함수율
