Homemade marcipan is easily better (but unfortunately not cheaper) than store bought, the reason is that store bought marcipan in general skimps on the almond content (because it is expensive), but then making it yourself, you can experiment with the right content and also you can experiment with taste additives you like.
Yes, this particular marzipan is made with rose water.
Almond extract is a must to enhance the almond taste in marzipan, however my favourite optional taste additives are rose water and vanilla.
Marzipan can easily be eaten raw as is, however in general it is used as the base for an endless variety of interesting candies and especially baked marzipan is absolutely delicious.
Raw marzipan some with cherry jam, some with dates & almonds and some with chopped walnuts. Then rolled in melted chocolate (high percentage bitter goes well with marzipan), further decorated with nuts and finally put in the refrigerator to harden.
Note that the filled marzipan becomes still better with every day you let it stand untouched in the refrigerator at least for the first week - the fillings will slowly integrate with the marzipan and make an unbelievably tasty marzipan.
Notice that there is another product nearly the same as marzipan called almond paste. The difference is that almond paste is more soft.
To make almond paste (that is : soften up the marzipan), you can use several different techniques :
Marzipan should be wrapped airtight in film and then preferably put in an airtight container. If kept airtight, marzipan can be stored up to 2-3 weeks in a dark cold room, up to a month in the refrigerator and up to 6 month in the freezer (then keept in the freezer marzipan tends to dry crack, which can be mitigated using wet wrap or one of the above soften techniques).