In a small pan put 100 ml water and 200 grams sugar. Mix well.
Heat mixture, bring to a boil until it reaches a temperature of 115C (use a thermometer), then remove from heat.
Soften the gelatin with the remaining 50 ml of water (keep the bowl warm in a double boiler). Add the gelatin to the sugar mixture and glucose syrup, mix well.
Add vanilla, strawberry essence and food coloring; mix well.
Fold mixture into a greased mold or mini muffin pan. Let cool about 14 hours. After that, remove from mold and roll them in the remaining 50 grams granulated sugar, mixing well.
Cut them into any desired shape.
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