The sugar was probably about 1 lb (maybe slightly more), and would have contributed about 10 points. So your wort/malt gravity was probably about 1.084, so your yeast attenuation was 74%. It is probably close to finished, but I suspect the cold temperature stopped it before it's time.
Unfortunately when it gets cold, the yeast go dormant, and sink to the bottom. Now you have racked to secondary, you have left the majority of the live yeast in the old fermenter.
Don't worry, there is still some yeast left and given enough time, will continue to ferment out the beer; obviously need to be at a high enough temperature. I would just leave it in a place which will stay around 60 to 70 F and let it go for a couple of months. Just make sure there is liquid in the airlock and everything will be OK.