Line an 8”x8” baking pan with foil and lightly spray with cooking spray.
Combine 2 cups granulated sugar, 3/4 cup sour cream, 1/2 cup strawberry jam, 1/2 cup unsalted butter, 3/4 tsp salt, and the zest of one lime in a heavy 2 qt saucepan.
Bring mixture to a boil over medium heat, stirring frequently.
Continue cooking, stirring occasionally, to soft ball stage (238 degrees).
Remove from heat and stir in 1 cup white chocolate chips until fully melted.
Stir in the 7 oz marshmallow creme, 1 tsp rum extract, and 1/2 tsp lime extract until smooth and blended.
Stir in the remaining lime zest until evenly distributed.
Pour into the baking dish.
If desired, sprinkle with pink and green sugar pearls.
Cool to room temperature, then chill in the refrigerator for several hours before cutting into squares.
Store in an airtight container.
