Stir together the sugar, light corn syrup, water and salt in a medium saucepan over medium-high heat with a candy thermometer clipped to the side. Bring to a boil stirring occasionally, until it reaches 240 degrees.
Meanwhile add the egg whites and cream of tartar to the bowl of an electric mixer fitted with the whisk attachment. Start whipping the egg whites to soft peaks on medium speed.
Measure the spices out into a small bowl or ramekin.
When the syrup reaches 240 degrees set the mixer to low speed. Slowly drizzle in a couple of tablespoons of the hot syrup to warm them (If you add too much syrup at once, the whites may scramble.).
On low speed slowly drizzle in the rest of the syrup, the vanilla and all the spices then increase the speed to medium-high. Beat until the marshmallow creme is stiff and glossy 8 – 10 minutes.
Allow to cool and use immediately or store in an airtight container in the refrigerator for up to 2 weeks.