The paper presents the results of textural and sensory analyses (five points and acceptance methods) of confectionary masses produced on the basis of acacia and rape honey with the use of such hydrocolloids as agar, carrageenan (w/w) 0,5 %, 1,0 %, 1,5 %, and xanthan gum (0,25 %, 0,5 %, 0,75 %). It was found that among the hydrocolloids used to form the texture of masses containing large amounts of monosaccharides, the most satisfying from the sensory point of view were masses showing a low level of carrageen or agar. The differences between the masses thickened using agar and carrageen, which were found using instruments, might result from the hampered gelating of carrageen in the environment containing small amounts of water.