Line an 8”x8” baking pan with foil and lightly spray with cooking spray.
Combine sugar, sour cream, strawberry jam, butter, salt and the zest of one lime in a heavy 2 qt saucepan.
Bring mixture to boil over medium heat, stirring frequently.
Continue cooking, stirring occasionally, to soft ball stage (238 degrees).
Remove from heat and stir in chocolate chips until fully melted. The finer the chips have been chopped, the quicker they will melt.
Stir in the marshmallow creme, extracts, and food color until smooth and blended.
Stir in the remaining zest until evenly distributed.
Pour into the baking dish.
If desired, sprinkle with pink and green sugar pearls.
Cool to room temperature.
Chill in refrigerator for several hours before cutting into squares,
Store in an airtight container.