Abstract: Polyols and low-viscosity soluble fiber and other low-digestible carbohydrates have good physiological functions and physicochemical properties suitable for candy processing, which can equivalent substitute sugar or corn syrups to prepare confections with reduced calorie, less sugar or a good source of fiber. The formulas and technologies of sugar-free tabletting, sugar-free gum, and sugar-free hard candy have been mature, but there are still many possibilities for the application and mechanism research of sugar replacement bulking ingredients in other types of confections. In this paper, the relevant provisions of sugar substitutes in China and the physicochemical properties of several common bulking ingredients are introduced. The use of sugar substitutes in sugar free candies in the existing market are analyzed. The recent research developments in the application of bulking agents replaced sugar in candy and chocolate products are reviewed. The experimental methods of mixture design and quality evaluation for formula optimization of bulking agent in candy are summarized. Some problems with current studies and further trends are proposed.