The invention provides a non-sticky soft candy with good chewiness and a preparation method thereof. The soft candy comprises following components by weight: 20-30 parts of fine konjak flour, 10-20 parts of carrageenan, 30-40 parts of kudzu vine root powder, 0.1-0.5 part of citric acid, 0.1-0.5 part of sodium citrate, 20-30 parts of white granulated sugar, 0.05-0.1 part of a pigment and 0.05-0.1 part of edible essence.