Danielle Morris: Caramelpalooza Candymakers

BLD; she is co-owner and pastry chef for both.


I ended up in the kitchen because I don't have to wear makeup!

My favorite dish to make is I guess I don't really have a favorite; I like to make new things to keep from getting bored.

Find out how Morris really feels about gelatin powder after the jump.

One dish I'm afraid to make is anything with gelatin powder. It scares me, but I do use it sometimes!

My favorite kind of candy is Reese's Peanut Butter cups.

Caramel should be gooey.

I always brush my teeth after working a long shift where I taste a lot of
product. Sugar tends to coat the teeth and they'll be fuzzy by the end of
the day. So gross!

Find Danielle and 11 other chefs at Caramelpalooza, Friday, March 11, from 7 til the caramel runs out,  Smeeks candy store, northwest corner of Central and Camelback. 

Catch up with the other candymakers we've profiled so far:

Tammie Coe, Eugenia Theodopolous, Charlie Blonkenfeld, Meghan Olesen, Veronica ArroyoBrianne Day, Virginia Senior, Slade Grove


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Amy Silverman is a two-time winner of the Arizona Press Club’s Journalist of the Year award. Her work has appeared on the radio show This American Life and in the New York Times, the Washington Post, Lenny Letter, and Brain, Child. She’s the co-curator of the live reading series Bar Flies, and a commentator for KJZZ, the NPR affiliate in Phoenix. Silverman is the author of the book My Heart Can’t Even Believe It: A Story of Science, Love, and Down Syndrome (Woodbine House 2016). Follow her on Instagram (@amysilverman), Twitter (@amysilvermanaz), and at