An experiment was carried out at the Post Harvest Technology, Department of Horticulture, SHUATS, Prayagraj (Uttar Pradesh) during the year 2021 - 2022. Amla is an indigenous fruit to the Indian subcontinent. It is a fruit that is now underutilized but has huge potential in the global market. It has got great potential in processed forms, such as candy. Attempts are being made to produce products that are not only nutritionally delicious but also acceptable among consumers. The medicinal, nutritional, and organoleptic quality of amla candy can be improved by the addition of different syrups in the amla candy like rose syrup, tulsi syrup, and ginger syrup. The experiment consisted of 6 different treatments comprising the different syrups (sugar syrup, rose syrup, tulsi syrup, ginger syrup) with the addition of the standard recommended dosage of citric acid and sodium benzoate. This investigation was laid out in a completely randomized design with three replications. After preparation, the amla candy samples were evaluated for Physico-chemical alterations, and sensory evaluation was done using a 9-point hedonic scale that was tested on a panel of 7 experts. These candies were stored for about 90 days at ambient temperature.  From storage studies, it was revealed that total soluble solids and acidity increase gradually till the end of the experiment while pH and ascorbic acid are in decreasing order. On the basis of the organoleptic test concluded that the candy was prepared from cv. Kanchan and treatment with T2 (Amla + 68% Sugar syrup + 10% Spices) are found to be the best amla candy.