For the Milk Chocolate Fudge:

1. Line a loaf pan with parchment paper or wax paper.
2. In a double boiler, combine milk chocolate, butter, sweetened condensed milk, and salt. Stir occasionally, until smooth.
3. Pour into loaf pan and chill, uncovered, until firm, about 4 hours. Set aside.

For the Marshmallows:

1. Grease a loaf pan and line with parchment paper or wax paper. Grease top of paper as well. Set aside.
2. In a medium saucepan over high heat, combine sugar, corn syrup, salt, and 1/3 cup of water. Stir to dissolve sugar. Once mixture reaches a boil, do not disturb. Let the mixture reach “soft ball” stage, approximately 238°F (use a candy thermometer or probe thermometer to get an accurate temperature).
3. While syrup is boiling, in the bowl of a stand mixer, pour in the other 1/3 cup of water and sprinkle gelatine over it. Let sit for five minutes so water can absorb the gelatine. Not all of it will absorb and that’s ok.
4. Then, attach the whisk attachment and turn mixer on slowest speed. Wearing oven mitts in case of splashing, slowly pour in the syrup mixture into the mixer. Whisk two minutes and then raise speed to medium. Whisk another two minutes and then gradually move speed to highest. Whisk another 3-5 minutes until mixture is stiff. Beat in vanilla extract for 30 seconds and then pour everything into the prepared pan. Mixture will be very sticky and you might not be able to get everything out of the bowl. See notes below.
5. Use wet fingers to smooth out the marshmallow top and let sit out, uncovered, until firm. About 3 hours.

Mickey Mouse chocolate toppers (optional)

1. In a microwave safe bowl, combine chopped white chocolate and a few drops of the oil-based yellow food coloring.
2. Heat in microwave for 30 seconds, stir, and continue to microwave in short 15 -20 second bursts, stirring between, until chocolate is melted and smooth.
3. Pour into molds and let sit in the refrigerator about 30 minutes to harden. Remove from molds and set aside.

Assembly:

1. First, temper the semi-sweet chocolate for coating: In a microwave safe bowl, add 2/3 of the chocolate. Microwave for 30 seconds, stir, microwave for another 30 seconds. Stir again and microwave in short bursts of 15-20 seconds until chocolate has uniformly melted and has reached between 114° – 118°F. Then add in some of the remaining chocolate, stir to completely melt and then add more (I did three batches). Continue to stir the chocolate until it has cooled to 88° – 89°F (this can take several minutes of stirring). The chocolate is now tempered and ready to use. Set aside.
2. Un-mold the fudge from the pan and using a graham cracker as a guide, divide and cut the fudge to fit on the base of cracker. You may need to combine some pieces of fudge if your graham crackers are larger.
3. Next, remove the marshmallow from the pan keeping it on the parchment. To square off ends of marshmallows, use a long, sharp knife to trim sides. Clean knife with hot water between cuts.
4. Then, using a graham cracker as a guide, divide the pan into roughly 9 squares, using the same, long, sharp knife to make cuts. You will only need six of the marshmallows for this recipe. See notes below for storing extra marshmallows. Use damp fingers to remove marshmallows from each other if they get stuck together.
5. Create each stack by starting with the graham cracker base, a piece of fudge, and then top with the marshmallow. Set aside on a sheet pan lined with parchment.
   
6. Dip each stack into the tempered chocolate, using a spoon to pour chocolate on top and let drip down sides. Use a chocolate fork or slotted spatula to remove the stack from the chocolate. Allow the chocolate to drip from the stack for a minute or two (or you’ll end up with lots of pooled chocolate) and then place on sheet pan. Repeat until all stacks have been dipped.
7. If you are using the yellow chocolate Mickey Mouse topper, place one on each stack after you have dipped it.
8. Allow everything to set at least 4 hours or overnight. Enjoy!