Secang is widely available in Indonesia and has a long storability. An effort to utilize the secang is to process it into a product like hard candy, and it is one of innovation. This study is aimed to knows the results of organoleptic tests and hedonic the hard candy. This research was carried out using quantitative descriptive design method. The treatments were addition of 8, 3%, 11, 1%, 16, 6% of secang extracts. Observation were made on the quality of secang hard candy in accordance with the requirements of quality of hard candy by Indonesian National Standard (SNI) 3547.1: 2008 including organoleptic tests, moisturizing content, and ash content. The results showed that the pH of hard candy were F1 (5, 6), FII (5, 3) and FIII (5). The moisturizing concent are FI (0, 5%), FII (2%) and FIII (1%). The ash content are FI (1, 6%), FII (2, 2%) and FIII (1, 5%). The organoleptics results for texture is hard and the color is orange. Hard candy with addition of secang extract met the quality requirements of SNI 3547.1: 2008 for the parameters of the texture, smell, taste preference, and color, moisturizing concent, and ash content. The result of pH test met the quality requirements of Lees and Jackson (1999).