I know this subject has been covered a lot in the past but I'm looking for some last minute maple cream tips before I try it this weekend. I have done a lot of reading and understand the basic process but still have questions. Can you use a standard candy thermometer or is it better to use digital? If I am making a small batch starting with one gallon is it easy enough to hand stir after cooling or try dumping into a Kitchen-Aid mixer? Any other tips would be appreciated...