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Watermelon rind, often discarded as waste, possesses significant nutritional and functional properties; this study explores the utilization of watermelon rind in the preparation of tutti frutti candy through osmotic dehydration, aiming to enhance sustainability in food processing. The process involves initial peeling, cuboid cutting, and treating the rind with a hypertonic solution, followed by steam blanching. Over three days, the rind is infused with sugar, citric acid, and sodium benzoate to improve flavor and preservation. After attaining the desired Total Soluble Solids (TSS) levels, the rind undergoes tray drying and is subsequently packaged. A comprehensive biochemical analysis was conducted, including ascorbic acid retention, moisture content, total soluble solids (TSS), and color value, to evaluate the nutritional quality of the final product. Microbial analysis ensured product safety, while sensory evaluation using a trained panel confirmed the candy's aroma, taste, texture, and overall acceptability. Response Surface Methodology (RSM) was applied to optimize processing parameters to determine the influence of blanching time, sugar concentration, and drying temperature on ascorbic acid retention and TSS. The quadratic model developed using RSM exhibited high predictive accuracy (Adjusted R² = 0.9943 for ascorbic acid retention and 0.9911 for TSS). Results indicated that higher blanching times and drying temperatures negatively impacted ascorbic acid retention. At the same time, sugar concentration played a dual role—enhancing TSS but contributing to some nutrient degradation at extreme levels. The optimized conditions for maximum ascorbic acid retention while preserving TSS were blanching for 10–15 minutes, sugar concentration at 75–80°Brix, and drying at 40–50°C. This study highlights the potential of watermelon rind as a functional ingredient in confectionery while employing scientific optimization techniques to enhance product quality and sustainability. The findings provide valuable insights for food industries looking to develop innovative, value-added products from agricultural waste.