That is a good question and I am stumped. However, even were THC to be soluble in those, the AMOUNT of sugar alcohol you would have to consume to actually get the THC might not be safe- that is a question for a pro food chemist, which I, sadly, am not!

Check out caramel recipes, because they use butter and can still be formed into candy-on-a-stick.

Diabetic-safe candy is going to be a challenge because so much of confectionery depends upon the chemical properties of sugar at various temperatures to hold its shape- even chocolate! I know a food chemist who has a PhD in chocolate and has made a career of developing the elusive sugar-free chocolate that doesn't suck in texture! It's apparently harder than one might imagine.

And you are making me blush by the way!