Maple syrup in secondary

Hi!
My concern is about the sugar remaining in my secondary fermentation of the maple syrup I added it! I intend to bottling and I don't know if this remaining sugar can convert my bottles in bomb bottles! Any suggestions? This sugar is not necessary affect my carbonation?

If you have yeast in suspension, then they will consume the available sugars.  You should be able to detect if there are still sugars available in the beer when you take a gravity reading after secondary and compare it to the gravity reading taken when you transfer the beer into the secondary fermenter.  The gravity reading will be lower indicating that the sugars have been converted to alcohol, CO2 and energy for the yeast.