Bakery Emulsion - Rum
This variant is currently sold out
Better than an Extract! Water-based instead of alcohol-based so the flavor won't bake-out.
Try LorAnn's Rum Emulsion in any of your baked goods such as recipes for cakes, muffins, cookies and sweet breads for a delicious kick of rich cinnamon flavor.
1 teaspoon extract = 1 teaspoon emulsion
Soluble in water