Non sucrose cajuput candy is a hard candy that uses isomalt, cajuput oil, and peppermint oil as the main ingredients. This non sucrose cajuput candy was formulated with flavor combination that uses milk flavor as the base since milk flavor is able to provide mouthfeel of the candy produced, has sweet taste, and strong after taste. Based on focus group and hedonic test, flavor that is compatible honeydew with milk flavor and non sucrose cajuput candy was honeydrew flavor. Optimization process of flavor was done using response surface methodology to increase the acceptance level of consumer. Optimum concentration for honeydew flavor and milk flavor respectively was A% and B% consumer acceptance test was done toward non sucrose cajuput candy to know acceptance level in consumer. Acceptance test showed that optimized Non sucrose cajuput candy can increase acceptance level of aroma, taste, mouthfeel, and overall.