Can you substitute rum extract for vanilla extract?

Answer 1

If you are cooking with it, of course. If you are using it in alcoholic beverage it will be quite difficult. It will take a lot more rum than rum extract if you are cooking with it though because rum extract is very concentrated and non-alcoholic.

Answer 2

Substituting rum for rum extract in a cake recipe is problematic because the increased amount of liquid in the rum can compromise the cake recipe, causing the cake batter to be too wet, thus failing to bake properly, i.e.: generally speaking, 1 oz. of real* rum extract is the equivalent of 2 oz. of dark rum or 5 oz. of light rum. If you prefer to substitute rum for real rum extract, reduce the at a simmer, over a electric burner or in a microwave oven until the rum is reduced by half for dark rum or one fifth for light rum. Do not simmer the rum over a open flame as the evaporating alcohol vapors could easily ignite starting a fire in the pot. If you must heat the rum over an open flame, supervise it constantly and have a tight fitting pot lid handy to snuff any flames. *Note: Imitation rum extracts are a poor substitute for real rum extracts. IF flavor is critical, try Cook's brand Rum Extract, its made from Meyers Rum. Bon Appetite!

Answer 3

I wouldn't worry about it too much. Add about 1 tablespoon of dark rum or leave it out completely. You could substitute vanilla essence. The alcohol in the rum will be burned off during baking so you're really only adding it for flavour and the flavour of rum (minus the alcohol) is just the flavour of brown sugar. Another option would be to replace a couple of tablespoons of white sugar with brown sugar if you have it.

Personally, if I were making a cake or pudding (and children weren't an issue) I'd make it with 1 teaspoon vanilla essence and then when the cake was cooked I'd prick it over with a skewer and paint 2 tablespoons of rum over the surface with a pastry brush - that way you'd get the rum flavour WITH the alcohol content and fumes.

Answer 4

Yes, unless it's a flaming dessert. You'd need the alcohol in rum to ignite it.

Answer 5

Rum is a good substitute for rum extract. It will be less potent than the original extract. Also, the original recipe will need less water to make up for the water in the rum itself.

Answer 6

In cooking, yes.

Answer 7

No, there will be too much liquid