This study was conducted with a view to find out the most suitable concentration of sugar for the preparation of aonla candy. In this research, six sets of aonla candy samples were made with varying syrup concentration (80%, 70%, 60%, 50% and 40%) using sucrose and fresh aonla candy was used as control. The shelf-life stability of aonla candy was studied for 0 to 120 days at ambient temperature. The results obtained from the study revealed that moisture and total fiber content of aonla candy decreased with storage time while protein, fat, ash, total carbohydrate were increased. Ascorbic acid and total phenol content was found to decrease with increasing storage period. However, sufficient amount of ascorbic acid was retained in all samples. Titrable acidity was also increased with progressive increase of storage. Reducing sugar and total sugar was found to increase while non-reducing sugar decreased with the advancement of storage time. Almost all samples had good sensory in terms of colour, flavour, texture, taste and overall acceptability. On the basis of the results obtained in the present investigation, it can be drawn that application of various concentration of sugar syrup significantly affected the quality parameters of aonla candy.