Which swap for which job
| Use | Pick | Why |
|---|---|---|
| Cakes | Rum extract | Chart. |
Do not substitute here
- Flambé. Extract.
Rum or brandy substitute in cooking
Quick answer
For one-quarter cup of rum, use 1 tablespoon of rum extract plus 3 tablespoons of water. For brandy, use 1 teaspoon of brandy extract plus enough water to make a quarter cup. Extracts contain alcohol, but very little is used. Alcohol-free versions exist.
How much do you need?
Fractions work: 1 1/2, ¾, 0.5. The amounts below update as you type.
Type a number, like 1 or 1 1/2.
What to use
No option here matches every box you ticked. Untick one to see more.
Rum extract and water
- Vegan
- Dairy-free
- Gluten-free
- Nut-free
- Egg-free
- Contains alcohol
- 1 tbsp 15 ml rum extract
- 3 tbsp 44 ml water
- Best for
- Cakes, glazes, sauces.
- What changes
- Flatter than aged rum.
Brandy extract and water
- Vegan
- Dairy-free
- Gluten-free
- Nut-free
- Egg-free
- Contains alcohol
- 1 tsp 5 ml brandy extract
- ≈ 3 ½ tbsp 54 ml water
- Best for
- Sauces and fruit.
- What changes
- Flatter than brandy.
Diet labels describe the ingredients as normally made. Check packages for gluten and allergens. Some refined sugar is filtered with bone char, which matters if you eat vegan.
Questions
Is rum extract halal?
Typically not, since it is made with alcohol. Check the label.
Sources
- K-State Research and Extension, Ingredient Substitutions (L730, 2012)
- Colorado State University Extension, Ingredient Substitutions (Fact Sheet 9.329)
- University of Nebraska–Lincoln Food, Ingredient Substitutions
Ratios come from these sources, in our words. Where they disagree, we say so or pick the amount that matches tested results. Ratios are a starting point. Taste and adjust.
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