From The Food Encyclopedia by Jacques Rolland and Carol Sherman
A ready-made rum-flavored substitute for the real thing, commonly used in baked goods, sauces and specialty coffees. The rule of thumb is to replace the amount of dark rum called for in a recipe with twice as much rum extract (2 tablespoons/25 mL of extract for every 1 tablespoon/15 mL of rum, for example). Replace light rum with only 20 percent of the amount called for (1 tablespoon/15 mL of extract for every 5 tablespoons/75 mL of rum). But if the recipe needs real spirits to fuel a flambé, extract won't do the job.
