Provided is a soft candy that is sufficiently chewable even if sourness has been removed, and has, for example, excellent compatibility with milk flavors, green tea flavors, and the like. The soft candy, which combines at least saccharides, vegetable oil, an emulsifier, and gelatin, comprises one or more components selected from a group consisting of gluconic acids, gluconates, glucono delta lactones, phytic acids, phosphoric acids, and phosphates, and is made such that the pH is 2.0 to 6.0 in mass conversion when measured by melting in nine times the amount of water. The soft candy exhibits a desirable flavor without losing other flavors, even when added to flavors that are characterized by a quality featuring the masking of sourness, for example: dairy product flavors such as milk, western confectionery flavors such as chocolate, Japanese confectionery flavors such as cotton candy, luxury beverage flavors such as green tea, spice and herb flavors such as cinnamon, fish, meat, egg, and cuisine flavors thereof such as sausage, or plant and cuisine flavors thereof such as potato, chestnut, and vegetables.
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