Wash the fresh oranges thoroughly under cool water, zest them to yield about 2 tablespoons of zest, then juice them to collect approximately 3/4 cup of juice.

In a medium saucepan, combine the orange juice, 1/4 cup of water, granulated sugar, and corn syrup over medium heat, stirring continuously until the sugar dissolves. Allow to simmer for about 10 minutes.

In a small bowl, sprinkle the unflavored gelatin over 1/4 cup of cold water and let it sit for about 5 minutes to bloom.

Remove the syrup from the heat, stir in the bloomed gelatin until fully dissolved, then add unsalted butter and orange zest, stirring until combined.

Allow the mixture to cool at room temperature for 1 to 2 hours until thickened to a honey-like consistency.

Prepare a greased dish or molds, pour in the cooled mixture, smooth the top, and let it set at room temperature for 1 to 2 hours, then refrigerate for 4 to 6 hours.

Once set, remove the candy, cut into squares or shapes, and optionally roll in powdered sugar before serving.