Spirit distilled from molasses or cane juice and aged in barrel, carrying caramel, vanilla and dried-fruit notes. In cooking it flavours cakes, syrups, glazes and fruit far more often than it deglazes.
What it does in a recipe: Concentrated molasses and vanilla aroma carried in alcohol, which dissolves and distributes flavour compounds that water cannot. Pick the swap that covers that job — the ratios below are written so you can act on them without doing any arithmetic.
Also called: Rum, Aged rum
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Quick answer
Rum extract + water or apple juice
2 tbsp dark rum = 1/2 tsp rum extract + 2 tbsp water or apple juice
All substitutes, best first
4 ways to replace dark rum
Rum extract + water or apple juice
Reliable
2 tbsp dark rum = 1/2 tsp rum extract + 2 tbsp water or apple juice
Extract concentrates the aromatic compounds that give rum its identity, and the liquid restores the volume the recipe was counting on.
MethodAdd the extract off the heat where possible, since its aroma is volatile and dissipates quickly in a hot pan.
Trade-offOne-dimensional next to aged rum, and it lacks the warmth alcohol gives a syrup or a soaked cake.
Allergen checkMost rum extracts are alcohol-based themselves, typically 30 to 40 percent. If you need this to be genuinely alcohol-free, buy an extract specifically labelled as such — the same caution applies to vanilla extract.
Molasses + water + vanilla
Reliable
2 tbsp dark rum = 1 tsp molasses + 2 tbsp water + 1/4 tsp alcohol-free vanilla flavouring
Rum is distilled from molasses, so going back to the source gives you the same caramel and burnt-sugar notes, with vanilla filling in what barrel ageing would have contributed.
Trade-offSweeter and darker, so cut a little sugar elsewhere. It works well in a fruit cake and less well in a cocktail-style syrup.
Alcohol does not fully cook off, and in an unbaked or briefly heated preparation such as a soaking syrup or a trifle almost all of it remains. If alcohol is being avoided for medical, religious or recovery reasons, use one of the alcohol-free swaps and check that any extract you buy is itself alcohol-free.
Cooking around an allergy? Diet tags here describe the ingredient itself, not any particular brand. Processed products change formulation without notice and shared production lines are common, so read the label on everything you use. A severe allergy is a medical matter — confirm with the manufacturer or your clinician rather than relying on a substitution chart.