In a washable plastic bag, mix orange jellies with 1 cup whipping cream. Beat butter, vanilla and sugar in large mixer bowl, until foamy. Beat in orange extract. Cover and refrigerate 7 to 10 hours in the refrigerator. When ready, pour the gelatin mixture halfway into the freezer bags. (If using the pod system, cover with plastic wrap.)
Fry jellies on high heat by placing on warm plates or in preheated oven pan. Remove 10 to 12 slices from jellies immediately after being placed onto each tableiron and drain onto 2 paper shreddows. Serve warm or cold.