Soft candies are popular confectionery products. The most significant concern on the consumption of these products is the high amount of sugar and thus the high calories. The use of low-calorie sweeteners is a desirable trend in confectionery research. In this study, gelatin-based soft candies were formulated by using different sweeteners and their characterisation was performed using high and low field nuclear magnetic resonance (NMR) relaxation experiments. To complement the information obtained by NMR experiments, moisture content, water activity, texture analysis and differential scanning calorimeter experiments were also conducted. T-1 and T-2 relaxation times were measured at both low and high fields and also temperature-dependent measurements were conducted at the high field system. Candies were formulated by substitution of sucrose with maltitol, isomalt and stevia at 30%, 50% and 70% ratios. Significant difference was observed on relaxation times. T-1 values were best described by a mono-exponential model, whereas for T-2 relaxation times a bi-exponential model gave better results at both fields.