The objective of this work was to optimize total polyphenols content, firmness, sweetness and general acceptability of jelly candies developed with ginger extract and six proportions of sucrose, honey and glucose. To study the effect of proportions, the Simplex Lattice Mixture Design was used. The design was replicated for four levels of ginger extract: 25%, 41.7%, 58.3% and 75%. The quadratic models were the ones that best described the behavior of each variable studied (R2 > 0,95), making possible to determine that the concentrations of sucrose, honey and glucose that optimized polyphenols content and sensorial acceptability were 27.5%, 27.5% and 10%, respectively, with ginger extract at 41,7%.