In a medium sized saucepan, combine the water, sugar, corn syrup, and honey. Gently swirl to combine. (or honey). Stir gently to combine. Cook over medium high heat but do not stir. You must use a candy thermometer (I actually used my meat thermometer to monitor temperature). While the sugar mixture begins to cook, combine your egg whites with the cream of tarter in the bowl of your stand mixer with the whisk attachment ready to go.

The sugar mixture will begin to boil. When the temperature hits between 225-230 degrees F, its time to start beating your eggs. Start to whip them on medium high speed. Your goal is to have soft white peaks formed when the sugar temperature hits 240 degrees F. If you time it right, it takes about 3 or 4 minutes.

Once your sugar temperature is at 240 degrees F, turn the mixing speed to low and slowly pour in a steady stream of the hot sugar mixture to the foamy eggs. Try to minimize the amount that splatters on the side of the bowl, but it will happen. Continue to add all of the hot sugar mixture, then increase the speed to medium high and continue to whip the marshmallow creme for about 7 minutes. Add in the vanilla and beat for one final minute.

If not using right away, transfer creme to an airtight container and store for up to 2 weeks at room temperature. It might deflate a bit, but you can puff it back up by whisking by hand.