Recently I made marzipan with orange flower water instead of rose water and then mixed a handful of candied orange peel pieces into it before serving.
It was AWESOME and got utterly demolished at the vigil I took it to. It’s more of a stretch for historical accuracy (evidence for orange flower water in cooking has eluded me, to my annoyance) but very, very tasty. If you gave up on making it SCA period historical, you could dip it in chocolate. I wouldn’t tell.