Hydrose (Na2S2O4) is frequently used in sugar-rich products which has some hazardous and toxic side effects on human health. The research was intended to determine whether hydrose presence and substitute chemical influences affected several quality parameters of murabba during storage. In this investigation, two distinct murabba formulations were employed; one had sodium metabisulfite (1000 ppm), sodium benzoate (1000 ppm), and citric acid (500 ppm) (sample 1), while the other sodium metabisulfite(750 ppm), potassium metabisulfite (250 ppm), potassium sorbate (1000 ppm), sodium benzoate (1000 ppm), and citric acid (500 ppm) (sample 2). The commercial murabba samples were found to contain hydrose in our qualitative assessment. Moisture content was found higher in samples 1 and 2 than in the control while water activity was consistent for all samples throughout the storage period. The moisture content, water activity, and pH showed a strong positive correlation with each other during storage periods. The control sample exhibits a higher sulfur content (12246–6447 ppm), while samples 1 and 2 showed a lower sulfur content (11–698 ppm). All samples had the same sweetness, mouthfeel, and overall acceptability, despite the control sample improved flavor and appearance. None of the samples had bacteria although the control sample had much more fungal growth than the others after 120 days. This study suggests hydrose can be replaced by substitute chemicals for commercial murabba manufacturing. According to this study, it is possible to manufacture commercial murabba using substitute chemicals instead of hydrose.