Begin by washing 3-4 fresh oranges thoroughly, then zest the outer peel using a microplane, avoiding the bitter white pith.

Next, cut the oranges in half and juice them until you yield about 3/4 cup of liquid. Set both the zest and juice aside.

In a medium saucepan, combine the freshly squeezed orange juice, 1/4 cup of water, granulated sugar, and corn syrup.

Place the saucepan over medium heat, stirring continuously until the sugar dissolves completely, about 5 minutes.

While the syrup is simmering, sprinkle 1 tablespoon of gelatin over 1/4 cup of cold water in a small bowl. Allow it to sit undisturbed for 5 minutes so that the gelatin can bloom properly.

Once the gelatin has bloomed, add it to the simmered syrup mixture in the saucepan. Stir vigorously until the gelatin completely dissolves.

Then, mix in the reserved orange zest and, optionally, 1 tablespoon of butter.

Pour the thickened candy mixture into a greased or lined 8x8-inch dish.

Let it cool at room temperature for about 30 minutes, then cover and refrigerate the mixture for 4-6 hours, or overnight, until it is fully set.

After the candy has set, remove it from the dish and cut it into desired shapes and sizes.

Dust the cut candies with confectioners' sugar to prevent sticking.