Lightly oil a 5 -inch X 9 -inch loaf pan, and line the bottom and at least halfway up the sides with parchment paper. Alternately use a silicone loaf pan with no prep needed (see notes above).
Place half and half in a large heavy saucepan over medium heat, add cannabis butter and butter and heat until butters are melted. Gently stir to combine well.
Gently stir in corn syrup, sugar, brown sugar, and salt until combined. Place lid on the pot and cook for 1 minute.
Remove lid and attach a candy thermometer to the pan. Cook without stirring until the mixture reaches 245 degrees F then immediately remove from heat and quickly stir in extract and essential oil. Pour mixture into the prepared pan.
Let stand until cool (place in fridge to hasten the process). Then use parchment paper to remove caramels from pan. Cut into 4 long rows by 6 short rows to make 24 individual candies.