If you know you're a baker who likes the flavor of rum extract, you're welcome to use it. You can replace the rum with water and add 1/2 to 1 teaspoon of the rum extract, depending on how strong your extract is. (Our butter-rum extract is professional quality, so we tend to only use it in about 1/4 teaspoon amounts.) Assuming the extract you're using is not super concentrated, 1/2 to 1 teaspoon should put you in the right ballpark for flavor. Happy baking!

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