Gummy candy is a popular confectionery traditionally made with sugar, glucose syrups, gelling agents, acids, flavourings, and colouring agents. With health-conscious consumers seeking healthier alternatives, honey was chosen as a natural sugar substitute in this study, combined with Habbatussauda oil for its potential health benefits. The study evaluated the stability of these gummies under room temperature, chilled, and freezing conditions over six months. Results indicate that chilled storage is optimal for maintaining the quality of honey and Habbatussauda gummies for up to three months, with stable moisture content and water activity (19.13% to 26.94% moisture, 0.662 to 0.674 water activity). For colour preservation, chilled or frozen conditions are best, with lightness (L* values) remaining stable for up to two months and minimal changes in redness (a* values) and yellowness (b* values). Texture Profile Analysis (TPA) showed that freezing maintained the best texture, with hardness ranging from 6,889.32 g to 7,672.78 g and springiness from 0.90 to 1.00. Chilled storage provided good quality for up to three months, with hardness increasing from 7,025.95 g to 9,435.46 g before decreasing. Freezing proved most effective, with enthalpy of gelatineization (∆Hgel) increasing from 16.247 J/g to 19.600 J/g, indicating excellent thermal stability. Conversely, room temperature storage resulted in significant thermal degradation, with ∆Hgel dropping from 11.781 J/g to 5.605 J/g, showing it is less effective in preserving gummy stability.