Confectionery products are an addition to food and their weight in the diet is about 10 %. However, candies based on sugar fondant consist of carbohydrates and are the sources of «empty» calories. In this connection, in recent years, the issues of confectionary functionalization become relevant.The object of this research is the process of formulating the fondant candies using synbiotic complex Functional ingredients in synbiotic composition are bifidobacteria and lactulose. Microencapsulation technology is used for «protection» of microbial cells from the effects of physiological and technological factors.Research on the effect of synbiotics on the structural, mechanical and chemical properties of fondant is conducted. It is determined that in test samples of fondant with increasing amount of lactulose there is a decrease in viscosity. It plays a positive role in candy mass molding by casting method. Experimental data on the content of dry and reducing substances in the finished product is possible to determine the optimum amount of lactulose.Biomedical research of fondant candies with synbiotics proves that they have antidisbiotic properties and are able to attach therapeutic effect at a dysbiosis.