2 cups confectioners' sugar
1/2 cup butter
1/2 cup milk
3/4 teaspoon salt
3 tablespoons warm water (110 degrees F/45 degrees C)
3/4 cup light corn syrup
3/4 cup canned coconut milk
Preheat oven to 350 degrees F (175 degrees C). Line off a single sheet pan with foil.
In a medium saucepan over medium heat, combine confectioners' sugar and butter. Increase the heat, and bring to a boil. Reduce the heat to medium-low, and allow to boil briefly, then slowly stir in milk and salt until all of the liquid is dissolved. Stir in water, eventually to a boil, then remove from heat. Stir in coconut milk until all of the milk has been incorporated into the mixture. Let cool.
Line a pan with foil. Cut maraschino cherry from overripe oranges, and divide oranges in two. Fill each orange half with 1/2 cup of the confectioner's mixture. Spread 1/4 of mixture in the outer two-thirds of each orange, half-way up each fruit, making sure to remove any air pockets. Place on foil-lined baking sheet, and let cool 10 minutes before cutting into squares. (Note: Refrigerate squares before cutting.)
⭐ ⭐ ⭐ ⭐