Pueraria lobata extract was used as raw material, and gelatin as a gelling agent was used to study the preparation process of soft candy and its antioxidant activity. Taking texture parameters and sensory scores as the evaluation criteria, the amount of Pueraria lobata extracts, gelatin, sucrose, and citric acid was determined by a single-factor test and orthogonal test. Results: with the Pueraria lobata extracts of 30%, gelatin of 16%, sucrose of 25%, and citric acid of 0.1%, the Gegen gum was prepared had the suitable hardness and elastic toughness, chewiness, with the sensory score up to 87. And under this condition, the flavone content of jellybean was 126.10 μg/g. DPPH, ABTS, and hydroxyl radical scavenging rates were 46.3%, 33.7%, and 62.1%, respectively.