Make marshmallows according to directions on package.
Place silicone mat on half sheet pan. On mat, spread marshmallow to an even 1/2 in. thickness. Let set 8 hours or overnight.
Roll caramel out to 1/8 in. thickness on other silicone mat. Set aside.
Remove set marshmallow from mat and place onto parchment paper dusted with powdered sugar. Cut into long even strips about 1 in. wide, discarding (or eating) the scraps.
Transfer caramel sheet from silicone mat to parchment paper.
Take marshmallow strips, place on edge of caramel and roll until the marshmallow is covered. Trim rolled marshmallow from caramel sheet. Pinch the caramel edges together so the marshmallow stays wrapped. Place rolled marshmallow onto parchment paper and roll tightly. Repeat process until marshmallow or caramel is gone.
Set rolls between two flat edged objects to help keep shape square. Wrap well in plastic wrap and place in fridge for approximately ten minutes to firm.
Once firm, cut roll into bite-size squares. Enjoy!