Line 8-inch square baking pan with foil. Lightly butter. Set aside.
Combine sugar, strawberry and cream (liqueur), butter and a pinch of salt in medium, heavy-duty saucepan. Bring to a full rolllng boil over medium heat, stirring constantly. Boil, stirring constantly for 4 to 5 minutes. Remove from heat.
Stir in marshmallows, white chocolate chips, and strawberry extract. Stir vigorously for one minute or until marshmallows are melted. Pour into prepared baking pan.
Heat strawberry jam in a small, microwave safe bowl. Heat for 10 to 15 seconds on high. Stir. Spoon warmed jam, 1/4 teaspoon at a time, randomly over surface of fudge. Using a butter knife, pull the knife through the jam in a swirling motion. Refrigerate several hours or overnight.
Lift from pan; remove foil. Cut into pieces.
Recipe Note: This recipe was made with O’ Donnell’s Strawberry Cream Wine/Liqueur.