Rum stock or rum extract is a concentrated version of rum. It is prepared commercially by concentrating the flavor of rum into a natural or artificial extract.
How to Make Rum Stock or Rum Extract?
Ingredients used to make Rum Stock- Rum extract from different varieties of bottled rum. The taste of the extract will vary considerably if it is homemade.
Process of Making Rum Extract-Rum stock is prepared at home by different methods. A few recipes will simmer the rum with vanilla pods. The alcohol content of the rum partially boils off resulting in rum stock. Other recipes suggest immersing vanilla pods in large bottles of rum and then setting the bottles aside for 4 months. The rum acquires the flavor of the vanilla pod and slowly evaporates into a concentrated stock.
Commercial Rum Extract Brands- Rum extracts or rum stock is commercially available for sale. Companies like Australia Gold and McCormick’s retail natural and/or synthetic versions of the concentrated rum extract. The extract is made from special rum brews that are more concentrated than the variety that is bottled. Commercial preparations may be natural rum extracts or artificially produced. The natural rum extract or rum stock will be highly flavored, intricately scented and with a full bodied rounded color. Artificially produced rum extracts are cheaper and they do not have the same flavor and taste sensations.
Culinary Uses of the Rum Stock
Rum stock or rum extract can be used in lieu of rum in any recipe that calls for it. As a rule of thumb, 2 tablespoon of drinking rum can be substituted with 1/2 to 1 teaspoon rum extract. If the recipe requires the use of large amounts of rum, dilute the rum extract with water or apple juice. If the recipe requires, 1 tablespoon dark rum can be substituted with 2 tablespoon rum extract. Dessert recipes usually use dark rum; for 5 tablespoon light rum, a single tablespoon of rum extract can be used.
Real rum stock or rum extract still has a little of the original alcohol content. This is because it is made by simmering the rum over a short period of time. However, gourmands have noted that rum contains fusion oils which may boil off during the simmering process. This may change the flavor of the stock when it is made at home.