The leaves of candyleaf are slender, oblong, and measure around 1 inch (2.5 cm) in length. They are arranged oppositely on the stem. The leaf surface is oval to elliptical with slightly serrated margins, and features a pronounced midrib running down the center. The leaves are green, exhibit a delicate texture, and are notable for their sweet taste, reported to be 25 - 30 times sweeter than sucrose. These leaves are edible raw and are a source of stevioside and rebaudioside compounds.

The flowers of candyleaf are white with light purple accents, small and tubular, borne in terminal clusters. Each cluster typically contains 2 to 6 florets. These flowers are free-flowering and become more abundant during short days, promoting blooming. The flowers are relatively inconspicuous, and their small size and clustered arrangement are key identification features. There is no notable scent attributed to the flowers, making them distinctively modest in appearance.

Candyleaf features green, thin stems that exhibit a somewhat floopy nature. These stems are typically slender, measuring around 0.12-0.2 inches (3-5 mm) in thickness. The stems possess a smooth texture and often display a slightly zig-zag, flexible growth pattern. Branching is few and irregular, with nodes distributed along the stem where leaves and other branches emerge. The green coloration can range from a bright, vibrant hue to a more subdued tone depending on the growing conditions.

The fruit of candyleaf is a petite, one-seeded achene that possesses a bristly texture. Among its distinguishing characteristics is the fruit's hardy protective shell, which encases the solitary seed. Upon reaching maturity, the fruit typically adopts a subtle, nondescript coloration that blends with the surrounding foliage. Despite its delicate size, which measures just a few millimeters across, the bristly surface is a notable feature that can aid in its identification. The surface may present a slightly rough feel to the touch, enticing interest for its unique tactile quality.