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Confectionery products, particularly caramel, often have low nutritional value and a high glycaemic index, necessitating the development of functional alternatives. This study aimed to create candy caramel with a reduced glycaemic index and enhanced nutritional properties by incorporating isomaltitol and invert syrup as sugar substitutes and fortifying it with dried barberry (Berberis vulgaris L.) powder in amounts of 1%, 2.5%, 5%, and 10% (w/w). Barberry powder, rich in bioactive compounds and essential minerals, also acts as a natural colourant. The powder’s microstructural characteristics were assessed using laser diffraction, while its elemental composition was confirmed via atomic adsorption spectroscopy. The samples of caramel were evaluated using physicochemical and sensory analysis methods. The results showed that the addition of barberry powder enriches caramel with sodium, potassium, iron, manganese and zinc. The increase in the content of barberry in sweets was accompanied by an increase in titratable acidity and a decrease in pH. Sensory evaluation identified 2.5–5% barberry powder as optimal, yielding a product with attractive colour and flavour. Higher concentrations resulted in excessive acidity and darker coloration, which were deemed undesirable. The developed formulation demonstrates the potential of candy caramel as a functional food product, offering improved nutritional and sensory attributes. This approach provides a promising solution for addressing the health and dietary concerns associated with traditional confectionery products. Full article