What proportions should I use to substitute Rum flavoring for actual rum?

Question

So there is this recipe I want to make and it calls for rum. I don't have a major problem with that personally, but the person I want to make it for INSISTS that I can't make anything with actual alcohol in it.

I have tried to explain that the alcohol burns off, just leaving the flavor, but they still insist on principle.

I do have some rum flavoring though, so thought I may as well try with that.

What proportions should I use, as I doubt the flavor would be equal from one to the other.

Thank you for your help.

Answer 1

1 tablespoon of dark rum = 2 tablespoons of rum flavoring/extract
5 tablespoons of light rum = 1 tablespoon rum flavoring
1/2 cup of light rum = 1 tablespoon and 2 teaspoons of flavoring

Answer 2

Actually, the rum ususally doesn't completely "burn off" in baking. Also, many rum flavorings actually have alcohol in them. If your friend is in AA, then there is a valid reason for the objection. Finally, most rum flavorings taste like they were made with really poor-quality rum.

Two things to try: First, pour boiling water into a cakepan OUTDOORS AND AWAY FROM ANY SOURCE OF HEAT. Immediately add a metal measuring cup (or a other non-flamable container) with a little more rum than needed to the center of the cakepan and leave it for five minutes. The alcohol will evaporate out. Gaseous alcohol is expolosive, so be careful. You will be left with a non-alcoholic rum in the measuring cup.

Second, mix molasses with water until you get a similar taste to rum (it will be sweeter than rum, so you may have to cut the amount of sugar in the recipe). Rum is fermented molasses, and gets its flavor from the molasses.

I do the first. I also ignite the vapors to impress the neighbors in my condo, but I'm very careful about it and have done it for years. There is a very big fireball that is very dangerous. I use dark rum as a flavoring in many dishes, but it is dangerous to cook with because when heated, alcohol evaporates and you have an explosive gas in your kitchen. Rum can add a flavor similar to molasses, but far less sweet. It goes well with Caribean and Nouveau Florida cooking styles. When I use any amount more than 1/8th of a cup of rum, I use the first method I described.

Answer 3

If your are going to cook, or at least start cookng, before your friend gets there, use the rum, and when he/she arrives, show the bottle of rum flavoring , and just tell a little white one.

Other than that, I don't have an answer to your question... sorry.

Answer 4

Use same measurements maybe a little give it a little more flavor?