Butter sides of heavy 2 quart saucepan.
Butter and line a loaf tin with parchment and then butter the parchment paper as well.
In saucepan combine sugar, 2 milks and salt.
On low heat stir to dissolve the sugar.
Place sugar thermometer in pan and turn heat to medium/medium low.
Boil while stirring constantly to reach the soft-ball stage of 238F (ensure that it gets there).
Remove pan from heat, add butter and vanilla, do not stir at all. Leave untouched for 1.5 hours or so until the temperature shows 110F.
Beat with an electric mixer until it thickens and loses its gloss. Pour into a loaf tin and wait to set.
While still in tin but set, sprinkle some sugar on top and blowtorch.
Cut into squares when completely set using a lightly oiled knife.
