Zest the oranges and set the zest aside. Juice the oranges to extract about 3/4 cup of juice.

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

Bring the mixture to a simmer and let it simmer for about 10 minutes, stirring occasionally to thicken the syrup.

In a small bowl, sprinkle the gelatin over 1/4 cup of cold water and let it bloom for 5 minutes. Add the bloomed gelatin to the syrup and stir until dissolved.

Add the butter and orange zest to the syrup, cooking for an additional 5 minutes while stirring constantly.

Remove from heat and let it cool to room temperature for about 1-2 hours.

Pour the mixture into a lightly greased 8×8-inch dish or silicone molds. Set at room temperature for another 1-2 hours and then refrigerate for at least 4-6 hours until firm.

Cut into bite-sized pieces and dust with powdered sugar to prevent sticking.