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Preheat your oven to 150°C regular bake.
Line a medium oven tray with baking paper.
Add the caster sugar, cream, milk, brown sugar, butter and salt to a small saucepan.
Place over medium heat and cook for about 2-3 minutes, stirring often, until the sugar has dissolved and the butter has melted.
Remove the syrup from the heat and stir through the vanilla.
Set aside in the fridge to cool for about 10 minutes, until warm but not hot.
Tear the crumpets into chunks about 2cm in size and add to a large mixing bowl.
Pour the cooled syrup over the crumpets and toss gently to coat.
Let the crumpets soak for about 15 minutes, gently tossing every few minutes so they soak evenly.
Once soaked, drain through a colander to remove any excess syrup.