Countrypami
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So I'm wondering if anyone ever uses our DIY flavorings as an extract substitute in baking? I know they are designed for use in food, beverages, candy. But, I have a desert recipe that calls for Rum Extract and I haven't been able to find it in any of the stores around me... or if I did, it was a 4 oz or larger bottle and they wanted big bucks for it.
If I have Rum flavoring, could it be used as a substitute in the recipe and would the volume be 1:1?
If I have Rum flavoring, could it be used as a substitute in the recipe and would the volume be 1:1?