Following the demands and needs of health-aware consumers, the food industry is increasingly aiming to produce functional food products. Confectionery products are often suitable forms for creating such new products due to their sweet taste and a variety of presenting aromas, colour and textures which can increase the acceptance and the availability of functional ingredients. Some of the most common functional supplements in confectioneries are plant extracts, probiotics, prebiotics and polyols. The aim of this work was to develop gummy candy formulations of various sugar content by combining sucrose, xylitol and maltitol, while based on mountain germander (Teucrium montanum L.) water extract, used as the liquid phase for ingredient preparation in candy production. Alongside mentioned, the addition of prebiotics inulin, fructooligosaccharides and xylooligosaccharides, potentially enabled multiple functional characteristics of the created gummy candy. After production, the gummy candies were evaluated for quality parameters: dry matter content, water activity, pH value, polyphenol content, and sensory acceptance. Dry matter content ranged from 70 to 75 %, water activity from 0,69 to 0,79, and pH value from 3,54 to 3,91. HPLC analysis revealed the presence of phenylethanoid glycosides as the most dominant phenolic compounds arising from the mountain germander herb, characterized by a notable bioactive value. Sensory analysis revealed the highest acceptance of formulations containing sucrose and reduced sucrose content, without prebiotics, while the addition of inulin had the strongest impact on reducing the transparency of the candy. Although originally very bitter, the mountain germander extract was highly acceptable for consumption upon its incorporation into gummy candy formulation.