This study aimed to develop gummy candies made from passion fruit (Passiflora edulis) and moringa leaf (Moringa oleifera). Three main sections were conducted, including (i) the ratio of ground fresh moringa leaves, (ii) the ratio of gelatin, (iii) the ratios of sugar and citric acid in terms of physical properties (moisture content, hardness, and color), nutrients (vitamin C, crude fiber), and sensory values of gummy candies. The results were found that the gummy candies which 1% ground fresh moringa leaves, 8% gelatin, 30% sugar, and 0.5% citric acid, showed high nutrition and sensory evaluation. The statistical results showed that the ratio of ground fresh moringa leaves had a strong negative relationship with moisture content, a*, b*, and had a strong positive relationship with crude fiber, vitamin C, and hardness. Moreover, the increase in the gelatin ratio caused a decrease in moisture content and an increase in hardness of the candies. Besides, the ratio of sugar had a significant effect on moisture content and hardness while the ratio of citric acid had a great influence on hardness and vitamin C content. Therefore, the results are expected to encourage the utilization of natural materials in confectionery products.