A method of producing a sugar-free chewy candy product includes cooking ingredients comprising a polyol bulk sweetener to obtain a cooked mass having a moisture content of 4% to 8%; adding a seeding material to the cooked mass while mixing to obtain a mixed mass; stoving the mixed mass at 30 to 80° C. to obtain a stoved mass; and forming the stoved mass into a desired shape to obtain a sugar-free chewy candy product.