The "Cajuput Candy" is a hard candy that contains cajuput oil obtained by distillation from the leaves of Melaleuca leucadendron L. In the previous researches by Wijaya et al. (2003), the basic formulation of "Cajuput Candy" that was a sugar based hard candy had the chosen flavoring formula that is 0.7% (v/w) of cajuput oil and 0.2% (v/w) of peppermint oil. Although cajuput candy has been found to have functional benefit, some people may not accept the strong and pungent flavor of cajuput. Moreover, it has been reported that the previous formulation of "Cajuput Candy" has been found to inhibit the formation of biofilms of Streptococcus mutans stenotype c and Candida albicans. Therefore, the aim of this study was to modify the flavor of the exist "Cajuput Candy". The previous formulation was also being re-formulated using isomalt as sucrose replacer to obtain a sugar free candy that is able to reduce dental problems. The most compatible flavor based on the sensory evaluation had been obtained by honeydew flavor among several flavors, such as vanilla, orange, strawberry, and jasmine. The basic formulation of the new developed non sucrose cajuput candy is made from 75% solid part (isomalt and acesulfame-K) : 25% liquid part (water and flavoring). The optimum concentration of honeydew flavor and acesulfame-K were found to be 0.14% and 0.25% respectively.