Candy products are popular confectionery items, whose production and consumption has been increasing continously in recent years. The popularity of this groups of products can be attributed to the attractiveness of the shapes, colors, flavors, fillings, etc. Although candy products, mostly don`t contain gluten in their recipe, because of the possibility of contamination during the manufacturing process it is necessary to determine gluten level continuously. Accordingly, the aim of this study was, to determinate the gluten level in candy products and the gluten level in sugar syrups used in candy production by reference analytical ELISA tests and to verify the accuracy of the correlation between gluten levels and „may contain gluten“ labels located on the packaging. For this purpose, by using 2 reference ELISA tests 17 candy products and 2 sugar syrups were examined. A sensory analysis of candy products was conducted, as well as a survey in order to test the subjects` familiarity with the labeling and the allergens on food labels. Based on the obtained results, it is visibly that between tested candy products in just two types fruit toffees gluten levels were higer than 20 mg kg-1 which justifies the need for determination of gluten in these confectionery products. Although only a small numbers of respondents read information about allergens on the label packages, survey results showed that most respondents consider that is necessary to educate the consumers to a greater extent and prominent indication of allergens on the labels in order to minimise the risk of consuming food that is potential source of allergens.