Beeswax. The bag has indicated this for a long time as I recall.
I missed that third link. So theres a few things. Those are pate de fruit, but what makes you think they would be firm like the Haribos? You cant go just by the look on the outside. Typically, after the pate de fruit mixture is boiled, its cast into a frame, allowed to cool, and then cut into squares. Then they are dredged in sugar. The ones in the link are not done that way. After boiling the pate de fruit mixture, its poured into a confectionery funnel, and quickly deposited into silicone forms. You can find these same molds in chefrubber.com and jbprince.com. After the candies are cooled, they are unmolded and packaged, skipping the sugar dredging.
Check out this link here, and notice the little picture on the bottom showing you how to use the mold.
You can see how the pieces look when they dont have the coating of sugar, they have a very nice look to them. Thats exactly how those packaged gellies are made. When they talk about a glaze, I'm not sure how they would apply or whats its made of. I'm not saying its not possible, but glazing is not a normal process of making pate de fruit. Theres also nothing in the ingredients what would indicate a suitable ingredient used for glazing. When you talk about glazing a confectionery item, that usually means your putting the candies in a rotating pan. This is how m&m's get a shiny coating, and well as jelly beans, gum balls, mike and ikes, jaw breakers, etc. The glaze gives an appealing shiny coating to the item.
To my knowledge, I've never seen pate de fruit glazed. And regardless if it was, I guarantee those pate de fruits in thee link wont have the texture your looking for in the haribos, they will be much softer. The two candies have a similar look, but have very different ingredients. The pate de fruits are made up of sugar and fruit purees, and they are gelled with pectin. The haribos are pretty much a sugar syrup (if they include fruit juice or not, its wont change the make up of the gummy, just the color and flavor) thats gelled with a modified starch. Pectin and modified starch will give two very different textures.
If you want to do the pate de fruit like the ones picture, get some molds, get a confectionery funnel, and make your mixture. Then skip the dredging process. If you want another challange, make some starch molded gummies (gelatin)
I hope this helps you, honestly, and was not discouraging at all. You might be in the beginning phases of an obsession with candy, thats how it started with me :-)