Zest the oranges, removing only the colored part of the peel. Juice the oranges until you have about 3/4 cup.

In a medium saucepan, combine the orange juice, water, granulated sugar, and corn syrup. Heat over medium heat, stirring until sugar dissolves, then let simmer for 10 minutes.

In a small bowl, sprinkle the gelatin over 1/4 cup of cold water. Let soften for about 5 minutes.

Stir the bloomed gelatin into the syrup until dissolved. Add butter and orange zest, cooking for an additional 5 minutes.

Remove from heat once mixture reaches a honey-like consistency. Cool for 1-2 hours at room temperature.

Pour into a greased dish or molds and chill in the refrigerator for 4-6 hours until firm.

Once set, gently remove from molds and cut into bite-sized pieces. Dust with powdered sugar.