Zest two large oranges, then juice them to obtain about 3/4 cup of juice. Set aside zest and juice.

In a medium saucepan, combine orange juice, 1/2 cup of water, 1.5 cups of sugar, and 1/2 cup of corn syrup. Heat over medium, stirring until dissolved, about 5-7 minutes.

Sprinkle gelatin over 1/4 cup of cold water in a small bowl and let bloom for about 5 minutes. Add to the simmering syrup, stirring until dissolved.

Mix in the orange zest and 2 tablespoons of unsalted butter into the syrup. Cook for 5-10 minutes until it thickens to a honey-like consistency.

Carefully pour the mixture into a greased dish or molds. Allow to cool to room temp, then refrigerate for 4-6 hours to firm up.

Once set, remove the candy, cut into pieces, and optionally dust with confectioners' sugar before serving.