In the top of a double boiler, whisk together confectioners’ sugar, corn syrup, 3 tablespoons (45 grams) water, preserves, and vanilla until smooth. Add white chocolate chips; cook over simmering water, stirring frequently, until chocolate is melted. Tint with food coloring as desired. Transfer glaze to a large liquid-measuring cup; let cool until an instant-read thermometer registers 113°F (45°C) to 116°F (46°C). Use immediately.