Begin by zesting the oranges, taking care to only peel the outer layer for the best flavor. Juice the oranges and set aside.

In a medium saucepan, combine the orange juice, water, granulated sugar, and corn syrup. Heat over medium, stirring until sugar dissolves.

Simmer the mixture for about 10 minutes until thickened, creating a syrupy consistency.

Bloom the gelatin in a small bowl with cold water for about 5 minutes.

Stir the bloomed gelatin into the syrup until fully dissolved.

Add the orange zest and butter, return to low heat and cook for an additional 5-10 minutes, stirring occasionally.

Pour the mixture into a greased baking dish and cool at room temperature for 1-2 hours, then refrigerate for 4-6 hours.

Once set, cut the candy into bite-sized pieces and dust with confectioners' sugar as needed.